Description
Creamy Pepperoncini Chicken Skillet is a flavorful and easy-to-make dish featuring tender chicken strips cooked in a rich and tangy creamy sauce made with pepperoncini peppers, roasted red peppers, garlic, and parmesan cheese. Perfect for a comforting meal served with vegetables, pasta, or rice.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
- 2 tbsp butter
Aromatics and Sauces
- 1 white onion, diced
- 2 tbsp garlic, diced
- ½ cup chicken stock
- ½ cup roasted red pepper, drained and sliced
- 1 cup heavy cream
- ½ cup parmesan cheese, shredded
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained (sliced, ring, or whole)
Instructions
- Melt Butter and Brown Chicken: In a large, heavy pan, melt butter over medium high heat. Season chicken with sea salt and ground pepper, then add to the pan. Brown the chicken on all sides, turning every couple minutes for about 8 minutes total.
- Remove Chicken: Remove the chicken from the pan. Note that the chicken may not have reached an internal temperature of 165°F yet, which is fine as it will finish cooking later.
- Sauté Onions and Garlic: Add diced garlic and onion to the pan. Brown them for about 5 minutes until soft and fragrant.
- Add Stock and Red Peppers: Pour in chicken stock and add roasted red peppers. Let the mixture reduce to half, which takes around 5 minutes.
- Add Cream and Parmesan: Turn off the heat, then slowly stir in the heavy cream and parmesan cheese. Whisk vigorously as you add the cream to create a smooth sauce.
- Combine and Cook Chicken: Slowly bring the heat back to medium high. Add Italian seasoning, pepperoncini peppers, and return the chicken to the pan. Let the sauce reduce by half while the chicken finishes cooking and reaches 165°F internal temperature. Add more stock if needed to thin the sauce during cooking.
- Serve: Remove the skillet from heat and serve the creamy pepperoncini chicken over vegetables, pasta, rice, or enjoy it on its own.
Notes
- Use fresh pepperoncini or jarred depending on availability; adjust quantity to your preferred level of tanginess and heat.
- Roasted red peppers add sweetness and depth, but you can substitute with fresh red bell peppers if unavailable.
- If you prefer a thicker sauce, reduce it further before adding the cream.
- This dish pairs well with pasta, rice, or steamed vegetables for a complete meal.
- Make sure to use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
