Description
This Creamy Pepperoncini Chicken Skillet features tender chicken strips cooked in a rich and flavorful sauce made with butter, garlic, roasted red peppers, heavy cream, parmesan cheese, Italian seasoning, and tangy pepperoncini peppers. Perfectly browned chicken is simmered in the creamy sauce until fully cooked, creating a delicious dish that is great served over vegetables, pasta, or rice.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
Sauce and Flavorings
- 2 tbsp butter
- 1 white onion, diced
- 2 tbsp garlic, diced
- ½ cup chicken stock
- ½ cup roasted red pepper, drained and sliced
- 1 cup heavy cream
- ½ cup parmesan cheese, shredded
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained (sliced, ring, or whole)
Instructions
- Heat Butter and Cook Chicken: In a large, heavy pan, melt butter over medium high heat. Season chicken strips with sea salt and ground pepper, then add to the pan. Brown chicken on all sides, turning every couple of minutes, for about 8 minutes total.
- Remove Chicken: Remove the browned chicken from the pan. Keep in mind the chicken might not be fully cooked to 165°F internal temperature at this point, which is acceptable since it will finish cooking later.
- Sauté Onion and Garlic: Add diced garlic and diced white onion to the same pan. Let them brown and soften for about 5 minutes, stirring occasionally.
- Add Stock and Roasted Red Peppers: Pour in the chicken stock and add the sliced roasted red peppers. Allow the mixture to reduce by half, which will take about 5 minutes, concentrating the flavors.
- Incorporate Cream and Cheese: Turn the heat off, then slowly stir in the heavy cream and shredded parmesan cheese, whisking vigorously as you add the cream to avoid curdling and create a smooth sauce.
- Simmer with Seasonings and Chicken: Gradually bring the heat back to medium high. Add Italian seasoning, pepperoncini peppers, and the partially cooked chicken back into the pan. Let the sauce reduce to half and continue cooking the chicken until it reaches an internal temperature of 165°F. Add more chicken stock if you prefer a thinner sauce during this cooking process.
- Finish and Serve: Once the chicken is fully cooked and the sauce has thickened nicely, remove the pan from heat. Serve the creamy pepperoncini chicken skillet over vegetables, pasta, rice, or enjoy it on its own.
Notes
- To ensure the chicken cooks evenly, cut the strips uniformly thin.
- If you prefer less heat, rinse the pepperoncini peppers before adding.
- For a lower fat version, substitute heavy cream with half-and-half or a cream alternative.
- Add fresh herbs like parsley or basil as a garnish for added freshness.
- If you want a thicker sauce, simmer it longer after adding cream and cheese.
- This dish pairs well with pasta, rice, steamed vegetables, or a simple green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
