Description
This Creamy Pepperoncini Chicken Skillet features tender chicken strips cooked in a rich and tangy sauce made with butter, garlic, onion, roasted red peppers, cream, parmesan, and pepperoncini peppers. It’s a flavorful one-pan meal that can be 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)
Liquids and Dairy
- 2 tbsp butter
- ½ cup chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese, shredded
Seasoning
- 1 tbsp Italian seasoning
Instructions
- Melt Butter: In a large, heavy pan, melt butter over medium-high heat to prepare for cooking the chicken.
- Season and Brown Chicken: Season the chicken strips with sea salt and ground pepper, then add them 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. It may not be fully cooked to 165°F at this point, which is fine since it will finish cooking later.
- Sauté Aromatics: Add the diced garlic and onion to the pan and cook until browned, about 5 minutes, to develop flavor.
- Add Stock and Peppers: Pour in the chicken stock and add the roasted red peppers. Let the mixture reduce to half, approximately 5 minutes, to concentrate flavors.
- Add Cream and Cheese: Turn off the heat, then slowly stir in the heavy cream and parmesan cheese while whisking vigorously to create a smooth sauce.
- Add Seasoning and Pepperoncini: Return the heat to medium-high, then add Italian seasoning, pepperoncini peppers, and the chicken back into the pan.
- Reduce Sauce and Finish Cooking: Let the sauce reduce to half and cook the chicken until it reaches an internal temperature of 165°F. Add more chicken stock if needed to thin the sauce as it cooks.
- Serve: Remove from heat and serve the creamy pepperoncini chicken skillet over vegetables, pasta, rice, or enjoy on its own.
Notes
- For a lighter option, substitute heavy cream with half-and-half or coconut milk.
- You can use whole pepperoncini peppers or sliced, depending on your spice preference.
- If you prefer a thicker sauce, allow it to reduce a bit longer before serving.
- Serve with pasta, rice, or steamed vegetables for a complete meal.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
