A rich and creamy pepperoncini chicken skillet dish that combines tender chicken strips with a flavorful pepperoncini-infused cream sauce, perfect for a comforting and easy dinner served over rice, pasta, or vegetables.
Total Time:40 minutes
Yield:4 servings
Ingredients
Chicken and Seasonings
2 lbs chicken, cut into thin strips
1 tsp sea salt
1 tsp ground pepper
2 tbsp butter
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
½ cup chicken stock
1 cup heavy cream
½ cup Parmesan cheese, shredded
1 tbsp Italian seasoning
Instructions
Prepare and Season Chicken: Cut the chicken into thin strips and season thoroughly with sea salt and ground pepper for even flavor.
Brown the Chicken: Melt butter in a large skillet over medium-high heat, add chicken strips, and cook until browned on all sides. Remove the chicken from the skillet and set it aside.
Sauté Onions and Garlic: In the same skillet, add diced onions and garlic, sautéing until fragrant and golden to build the base flavor.
Add Stock and Roasted Red Peppers: Pour in the chicken stock and roasted red peppers, allowing the mixture to reduce by half to concentrate the flavors.
Create the Cream Sauce: Turn off the heat, then slowly whisk in the heavy cream and Parmesan cheese to form a smooth and creamy sauce.
Incorporate Seasonings and Peppers: Return the skillet to medium heat, stir in Italian seasoning and pepperoncini peppers, mixing well to blend all flavors.
Simmer with Chicken: Return the browned chicken to the skillet and simmer until the chicken is fully cooked and the sauce thickens to a creamy consistency.
Serve: Serve the creamy pepperoncini chicken hot over rice, vegetables, or pasta for a satisfying meal.
Notes
For a lighter option, substitute heavy cream with half-and-half or coconut cream.
Adjust the amount of pepperoncini peppers based on your preferred spice level.
Use freshly grated Parmesan cheese for optimal flavor and texture.
Can be paired with cauliflower rice for a low-carb alternative.
Make sure to reduce the chicken stock properly to avoid a watery sauce.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
