Description
This Creamy Pepperoncini Chicken Skillet is a flavorful and creamy dish featuring tender chicken strips simmered in a rich sauce made with roasted red peppers, pepperoncini, garlic, and Parmesan cheese. Ready in 30 minutes, this skillet meal is perfect for a quick yet impressive dinner, delivering a tangy and savory taste with minimal cleanup.
Ingredients
Chicken and Seasoning
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
- 2 tbsp butter
Sauce
- 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 and sliced (rings, whole, or as preferred)
Instructions
- Melt Butter and Brown Chicken: In a large, heavy pan over medium-high heat, melt the butter. Season the chicken strips with salt and pepper, then add them to the pan. Brown the chicken on all sides by turning every couple of minutes for about 8 minutes total.
- Remove Chicken: Take the browned chicken out of the pan. It may not be fully cooked to an internal temperature of 165°F at this point, which is fine; it will finish cooking later in the sauce.
- Sauté Onion and Garlic: Add the diced garlic and onion to the pan and sauté until browned, about 5 minutes, stirring occasionally to prevent burning.
- Add Stock and Roasted Peppers: Pour in the chicken stock and add the sliced roasted red peppers. Allow the mixture to simmer and reduce by half over approximately 5 minutes, concentrating the flavors.
- Create Cream Sauce: Turn off the heat. Gradually whisk in the heavy cream and shredded Parmesan cheese, stirring vigorously to create a smooth, creamy sauce without lumps.
- Finish Sauce and Cook Chicken: Turn the heat back up to medium-high. Add the Italian seasoning and pepperoncini peppers, then return the chicken to the pan. Let the sauce reduce by half while simultaneously bringing the chicken to a safe internal temperature of 165°F. Add more chicken stock if the sauce becomes too thick during cooking.
- Serve: Once the chicken is fully cooked and the sauce has thickened to your liking, remove the skillet from heat. Serve the creamy pepperoncini chicken over vegetables, pasta, rice, or enjoy it on its own.
Notes
- You can adjust the amount of pepperoncini peppers based on your desired level of tang and heat.
- Use a meat thermometer to check the chicken’s internal temperature for safety.
- If you prefer a thinner sauce, add extra chicken stock or cream as needed.
- This recipe pairs well with steamed vegetables, pasta, or garlic bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
