Description
Enjoy a rich and flavorful Creamy Pepperoncini Chicken Skillet, featuring tender chicken strips cooked in a velvety sauce with pepperoncini peppers, roasted red peppers, and a blend of Italian seasoning for a tangy, cheesy delight perfect for a comforting dinner.
Ingredients
Scale
Chicken and Seasonings
- 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
Seasonings
- 1 tbsp Italian seasoning
Instructions
- Prepare the pan: In a large, heavy pan, melt butter over medium high heat until fully melted and hot.
- Cook the chicken: Season the chicken strips with sea salt and ground pepper. Add the chicken to the pan, browning it on all sides by turning every couple of minutes. Continue cooking for about 8 minutes. Remove the chicken from the pan; it may not be fully cooked internally at this point.
- Sauté vegetables: In the same pan, add the diced garlic and onion. Cook on medium heat until browned and fragrant, about 5 minutes.
- Deglaze and reduce: Pour in the chicken stock and add the roasted red peppers. Allow the liquid to reduce by half, letting the flavors concentrate—this should take about 5 minutes.
- Add cream and cheese: Turn off the heat and slowly pour in the heavy cream while whisking vigorously to combine. Stir in the shredded parmesan cheese until smooth and creamy.
- Finish the sauce and chicken: Return the pan to medium high heat. Add the Italian seasoning, pepperoncini peppers, and the partially cooked chicken back into the skillet. Let the sauce reduce by half while the chicken finishes cooking to an internal temperature of 165°F. If the sauce becomes too thick, add a little more chicken stock to thin it out as needed.
- Serve: Once fully cooked and sauce is creamy and reduced, remove from heat. Serve the creamy pepperoncini chicken over vegetables, pasta, rice, or enjoy it on its own for a satisfying meal.
Notes
- You can substitute chicken stock with vegetable stock for a lighter flavor.
- If you prefer less heat, use milder pepperoncini or reduce the quantity.
- Heavy cream can be replaced with half-and-half for a lighter sauce, but it may be less creamy.
- Ensure chicken reaches 165°F internal temperature for safe consumption.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently to prevent curdling of the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg
