Description

This Creamy Pepperoncini Chicken Skillet is a rich and flavorful one-pan meal featuring tender chicken strips cooked in a luscious sauce made with roasted red peppers, pepperoncini, garlic, and parmesan cheese. Perfectly balanced with a hint of spice and creaminess, this dish is ideal served over vegetables, pasta, or rice for a satisfying dinner.

Ingredients

Scale

Chicken and Seasoning

2 lbs chicken, cut into thin strips
1 tsp sea salt
1 tsp ground pepper

Vegetables and Aromatics

1 white onion, diced
2 tbsp garlic, diced
½ cup roasted red pepper, drained and sliced
½ cup pepperoncini peppers, drained (sliced, ring, or whole)

Cooking Essentials

2 tbsp butter
½ cup chicken stock

Sauce Ingredients

1 cup heavy cream
½ cup parmesan cheese, shredded
1 tbsp Italian seasoning

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Instructions

Prepare the Pan and Chicken: In a large, heavy pan, melt 2 tablespoons of butter over medium-high heat. Season 2 pounds of chicken strips with 1 teaspoon sea salt and 1 teaspoon ground pepper, then add to the pan.
Brown the Chicken: Cook the chicken strips, turning every couple of minutes to brown them evenly on all sides; this should take about 8 minutes. Remove the chicken from the pan; it may not be fully cooked yet, which is okay as it will finish cooking later.
Sauté Aromatics: Add 2 tablespoons of diced garlic and 1 diced white onion to the pan. Let them brown and soften, which will take about 5 minutes.
Add Stock and Peppers: Pour in ½ cup chicken stock and add ½ cup drained and sliced roasted red peppers. Allow the mixture to reduce by half over about 5 minutes to concentrate the flavors.
Create the Cream Sauce: Turn off the heat and slowly stir in 1 cup heavy cream and ½ cup shredded parmesan cheese, whisking vigorously while adding the cream to combine into a smooth sauce.
Combine and Season: Return the heat to medium-high and add 1 tablespoon Italian seasoning, ½ cup pepperoncini peppers, and the browned chicken back to the pan.
Finish Cooking: Let the sauce reduce by half and cook the chicken through to an internal temperature of 165°F. Add more chicken stock if needed to thin the sauce as it cooks to the right consistency.
Serve: Remove from heat and serve the creamy pepperoncini chicken over your choice of vegetables, pasta, rice, or enjoy on its own.

Notes

For a lighter option, substitute heavy cream with half-and-half or full-fat coconut milk.
Use fresh pepperoncini or jarred ones depending on availability; adjust quantity for desired heat.
To make this dish gluten-free, ensure your chicken stock and Italian seasoning contain no gluten additives.
Brown the chicken well to develop deeper flavor in the final dish.
If sauce thickens too much, thin with additional chicken stock or a splash of water.
Serve with a side of steamed vegetables or over pasta or rice for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 120 mg