Creamy Pepperoncini Chicken Skillet
A quick and easy weeknight dinner featuring tender chicken in a zesty creamy sauce with pepperoncini peppers.
Ingredients
Main Ingredients
- 2 tbsp butter
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
- 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
Preparation
- Cut the chicken into thin strips for faster cooking and better absorption of flavors.
Cooking
- Melt the butter in a large skillet over medium-high heat. Season chicken strips with salt and pepper, then add to the skillet. Cook until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add diced onions and sauté until translucent, about 3-4 minutes. Stir in the garlic and sauté for another minute until fragrant.
- Pour in chicken stock and add roasted red peppers. Scrape the bottom of the skillet to deglaze and incorporate all those delicious bits.
- Reduce the heat to medium-low, then add heavy cream and parmesan cheese. Stir until the cheese has melted and the sauce has thickened slightly.
- Return the chicken to the skillet, add Italian seasoning, and stir in the pepperoncini peppers. Allow to simmer for a few more minutes to meld the flavors.
- Serve immediately, garnished with additional pepperoncini if desired.
Notes
This dish pairs wonderfully with pasta, rice, or a fresh salad. For storage, let cool completely, transfer to an airtight container, and refrigerate for up to 3 days.