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Spicy Chicken with Pepperoncini

The first time Bill told me he wanted to make a spicy chicken dish with pepperoncini, I had to look up what a pepperoncini is. In case you’re in the same boat that I was, here’s what you need to know.

Photo credit: Bagels and Lasagna.

What are Pepperoncini?

At their most simple, these are the Italian version of banana peppers but not quite the same. This sweet pepper is called peperone in Italian. The “cini” suffix means small, so they are small, sweet, spicy Italian peppers. FYI, I learned about the “cini” and other suffixes that mean small or diminutive while writing this other article about pasta noodles and how they got their names.

Bill likes heat more than I do. Also, I’m allergic to freshly cut peppers. Cooked, I can eat, no problem. But I can’t be around when someone is slicing any kind of fresh pepper, so I had to stay out of the kitchen when he made this. He kept notes for me so I could write this up after the dish was ready.

Close up of Pepperonicinis. Photo credit: Bagels and Lasagna.

Making Spicy Chicken with Pepperoncini

With prep and cooking time, we were able to make this Spicy Chicken with Pepperoncinis in about 20 minutes. That’s not an exaggeration.

The end result is absolutely mouth watering. The creamy sauce with just the right amount of spice coming from the pepperoncinis. It wasn’t too much for wimpy me and it was just right for Bill. Actually, he added some hot pepper flakes to his dish just to get a little more kick. He couldn’t get enough of the sauce. Think Alfredo with just a little kick of spice, it is amazing. This was Bill’s first time cooking with Italian pepperoncini peppers and I’ll bet it won’t be his last.

Finally, while researching this recipe, Bill discovered that some people call this Mississippi Chicken. I guess the peppers are popular in the south.

Ingredients Overview

Spicy chicken with pepperoncinis ingredients labeled

Step-by-step Instructions

As I mentioned earlier, with prep and cooking time, you can make this Spicy Chicken with Pepperoncinis in about 20 minutes. Truly. Here are the steps to take.

Cut the chicken breasts into evenly sized chunks. In a medium or large pan over medium to high heat add the butter until melted then add the chicken. Sprinkle the salt and pepper all over top of the chicken and stir. Brown the chicken all over making sure it’s cooked all the way also.

Photo credit: Bagels and Lasagna.

Remove cooked chicken from the pan to a plate and set a side. Into the same pan, add the onions and garlic to the pan and stir around for 1-2 minutes.

Photo credit: Bagels and Lasagna.

Next, you’ll be adding the chicken stock, then the heavy cream and finally the parmesan. Stir well. (Sorry, Bill forgot to take a picture of this step.) Add the pepperoncinis and the chicken to the pan, and stir around to coat everything and turn off the heat.

Photo credit: Bagels and Lasagna.

And that’s it! Your spicy chicken with pepperoncinis is ready to be served over rice, mashed potatoes or pasta. We made white rice in the Instant Pot and that’s what we served ours with.

Photo credit: Bagels and Lasagna.

Final thoughts and notes

As I mentioned, you can serve this with or over a starch of your choosing. We chose white rice but it could be orzo, quinoa, mashed potatoes or pasta — maybe even leftover risotto.

If the sauce is too thick you can add more chicken stock. On the other hand, if you find that the sauce isn’t thick enough, add more heavy cream.

You can save time by using frozen diced onions or even frozen diced chicken.

Photo credit: Bagels and Lasagna.

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Spicy Chicken with Pepperoncini

The first time Bill told me he wanted to make a spicy chicken dish with pepperoncini, I had to look up what a pepperoncini is. In case you're in the same boat that I was, here's what you need to know.
At their most simple, these are the Italian version of banana peppers but not quite the same. This sweet pepper is called peperone in Italian. The "cini" suffix means small, so they are small, sweet, spicy Italian peppers. FYI, I learned about the "cini" and other suffixes that mean small or diminutive while writing this other article about pasta noodles and how they got their names.
Bill likes heat more than I do. Also, I'm allergic to freshly cut peppers. Cooked, I can eat, no problem. But I can't be around when someone is slicing any kind of fresh pepper, so I had to stay out of the kitchen when he made this. He kept notes for me so I could write this up after the dish was ready.
With prep and cooking time, we were able to make this Spicy Chicken with Pepperoncinis in about 20 minutes. That's not an exaggeration.
The end result is absolutely mouth watering. The creamy sauce with just the right amount of spice coming from the pepperoncinis. It wasn't too much for wimpy me and it was just right for Bill. Actually, he added some hot pepper flakes to his dish just to get a little more kick. He couldn’t get enough of the sauce. Think Alfredo with just a little kick of spice, it is amazing. This was Bill's first time cooking with Italian pepperoncinis and I'll bet it won't be his last.
Prep Time 5 minutes
Cook Time 15 minutes
Course Dinner, Entree
Cuisine American, Italian, Mediterranean
Servings 5
Calories 474 kcal

Ingredients
  

  • 2 pounds chicken breasts, boneless or skinless Whole breasts or precut chunks.
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 onion Diced
  • 2 tablespoons garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, grated
  • 1 cup pepperoncini peppers Sliced

Instructions
 

  • Cut the chicken breasts into evenly sized chunks.
  • In a medium or large pan over medium to high heat add the butter until melted.
  • Add the chicken.
  • Sprinkle the salt and pepper all over top of the chicken and stir.
  • Brown the chicken all over making sure it’s cooked all the way also.
  • Remove cooked chicken from the pan to a plate and set a side.
  • Into the same pan, add the onions and garlic to the pan and stir around for 1-2 minutes.
  • Add chicken stock.
  • Add heavy cream.
  • Add parmesan cheese.
  • Add pepperoncini peppers.
  • Add chicken.
  • Stir well to coat everything.
  • Turn off heat and serve.

Notes

If you can’t find pepperoncini peppers at the supermarket, you can substitute banana peppers.
You can serve this with or over a starch of your choosing. We chose white rice but it could be orzo, quinoa, mashed potatoes or pasta — maybe even leftover risotto.
If the sauce is too thick you can add more chicken stock. On the other hand, if you find that the sauce isn’t thick enough, add more heavy cream.
You can save time by using frozen diced onions or even frozen diced chicken.

Nutrition

Calories: 474kcalCarbohydrates: 7gProtein: 44gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 191mgSodium: 991mgPotassium: 854mgFiber: 1gSugar: 3gVitamin A: 1.068IUVitamin C: 26mgCalcium: 148mgIron: 1mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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