Creamy Pepperoncini Chicken Skillet
A flavorful skillet dish combining tender chicken with a rich, creamy sauce and zesty pepperoncini peppers, perfect for busy weeknights or special occasions.
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.
Notes
To store leftovers, let the dish cool completely and refrigerate in an airtight container for up to 3 days. Reheat in a skillet or microwave. Consider adding a side salad for freshness.