why make this recipe
Creamy Pepperoncini Chicken Skillet is a flavorful and satisfying dish that combines tender chicken with a rich, creamy sauce. This recipe is perfect for busy weeknights or special occasions. It’s quick to prepare, takes only one skillet for cooking, and is sure to please the whole family. The addition of pepperoncini peppers adds a zesty twist, making each bite exciting. Whether served over pasta or on its own, this dish is both comforting and delicious.
how to make Creamy Pepperoncini Chicken Skillet
Ingredients
- 2 tbsp butter
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 white onion, diced
- 2 tbsp garlic, diced
- 1/2 cup chicken stock
- 1/2 cup roasted red pepper, drained and sliced
- 1 cup heavy cream
- 1/2 cup parmesan cheese, shredded
- 1 tbsp Italian seasoning
- 1/2 cup pepperoncini peppers, drained
Directions
In a large, heavy pan, melt butter on medium-high heat. Season chicken with salt and pepper, then add it to the pan. Brown the chicken on all sides, turning every couple of minutes for about 8 minutes. It’s okay if the chicken is not fully cooked yet.
Remove the chicken from the pan.
Add garlic and onion to the pan and let them brown for about 5 minutes.
Pour in the chicken stock and roasted red peppers. Let it reduce to half for another 5 minutes.
Turn off the heat. Slowly stir in cream and parmesan while whisking vigorously.
Gradually bring the heat back to medium-high. Add Italian seasoning and pepperoncini peppers, along with the chicken back to the pan.
Let the sauce reduce until it is thicker and the chicken is fully cooked to 165°F internal temperature. If the sauce is too thick, add more stock to thin it out.
Remove from heat and serve over vegetables, pasta, rice, or on its own!
how to serve Creamy Pepperoncini Chicken Skillet
This dish can be served in several ways. It pairs well with pasta, rice, or a bed of steamed vegetables. You can also serve it with crusty bread to soak up the delicious sauce. For a fresh touch, consider adding a side salad.
how to store Creamy Pepperoncini Chicken Skillet
To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate it for up to 3 days. You can reheat it in a skillet over medium heat or in the microwave until warmed through.
tips to make Creamy Pepperoncini Chicken Skillet
- Make sure to cut the chicken into thin strips for even cooking.
- If you prefer a spicier dish, add more pepperoncini or a pinch of red pepper flakes.
- Feel free to include other vegetables like spinach or bell peppers to enhance the flavor and nutrition.
variation
You can swap out the chicken for turkey or make it vegetarian by using tofu or chickpeas. For added flavor, try using different kinds of cheese, like feta or goat cheese, instead of parmesan.
FAQs
Can I use frozen chicken for this recipe?
Yes, but thaw it first before cooking for even results.
Can I make this dish ahead of time?
Yes, you can prepare it ahead but be sure to store it in the refrigerator and reheat it when needed.
Is this recipe gluten-free?
Yes, as long as you make sure the chicken stock is gluten-free, this dish is suitable for a gluten-free diet.
Creamy Pepperoncini Chicken Skillet
Ingredients
Main Ingredients
- 2 tbsp butter
- 2 lbs chicken, cut into thin strips Cut chicken into thin strips for even cooking.
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 white onion diced
- 2 tbsp garlic, diced
- 1/2 cup chicken stock Ensure gluten-free if required.
- 1/2 cup roasted red pepper, drained and sliced
- 1 cup heavy cream
- 1/2 cup parmesan cheese, shredded Alternative cheeses like feta or goat cheese can be used.
- 1 tbsp Italian seasoning
- 1/2 cup pepperoncini peppers, drained Add more for a spicier dish.
Instructions
Cooking
- In a large, heavy pan, melt butter on medium-high heat. Season chicken with salt and pepper, then add it to the pan. Brown the chicken on all sides, turning every couple of minutes for about 8 minutes. It’s okay if the chicken is not fully cooked yet.
- Remove the chicken from the pan.
- Add garlic and onion to the pan and let them brown for about 5 minutes.
- Pour in the chicken stock and roasted red peppers. Let it reduce to half for another 5 minutes.
- Turn off the heat. Slowly stir in cream and parmesan while whisking vigorously.
- Gradually bring the heat back to medium-high. Add Italian seasoning and pepperoncini peppers, along with the chicken back to the pan.
- Let the sauce reduce until it is thicker and the chicken is fully cooked to 165°F internal temperature. If the sauce is too thick, add more stock to thin it out.
- Remove from heat and serve over vegetables, pasta, rice, or on its own.