Description
Creamy Pepperoncini Chicken Skillet is a flavorful and comforting dish featuring tender chicken strips cooked in a rich, creamy sauce infused with pepperoncini peppers, roasted red peppers, and Italian seasoning. This easy one-pan meal is perfect for a quick dinner and pairs wonderfully with vegetables, pasta, or rice.
Ingredients
Scale
Protein and Dairy
- 2 tbsp butter
- 2 lbs chicken, cut into thin strips
- 1 cup heavy cream
- ½ cup parmesan cheese, shredded
Vegetables and Seasonings
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 white onion, diced
- 2 tbsp garlic, diced
- ½ cup roasted red pepper, drained and sliced
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained
Liquids
- ½ cup chicken stock
Instructions
- Melt Butter and Brown Chicken: In a large, heavy pan, melt the butter over medium high heat. 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, until golden and partially cooked, about 8 minutes in total.
- Sauté Onion and Garlic: Remove the chicken from the pan and set aside. Add the diced garlic and white onion to the pan and cook until they brown and soften, about 5 minutes.
- Add Stock and Roasted Peppers: Pour in the chicken stock and add the roasted red peppers. Let the mixture simmer until the liquid reduces by half, approximately 5 minutes.
- Create Cream Sauce: Turn off the heat and slowly stir in the heavy cream and shredded parmesan cheese, whisking vigorously as you combine to create a smooth sauce.
- Simmer with Seasoning and Peppers: Return the heat to medium high. Stir in the Italian seasoning and the drained pepperoncini peppers. Add the browned chicken back to the pan.
- Finish Cooking and Reduce Sauce: Let the sauce simmer and reduce by half, allowing the chicken to reach an internal temperature of 165°F. Add more chicken stock if the sauce becomes too thick while cooking.
- Serve: Remove from heat and serve the creamy pepperoncini chicken over vegetables, pasta, rice, or enjoy it on its own for a delicious meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Use boneless, skinless chicken breasts or thighs cut into thin strips for quick, even cooking.
- If you prefer less heat, reduce the amount of pepperoncini or remove the seeds.
- Serve with pasta, rice, or steamed vegetables to soak up the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
