Description
This Creamy Pepperoncini Chicken Skillet is a rich and flavorful dish featuring tender chicken strips simmered in a luscious creamy sauce with a tangy kick from pepperoncini peppers. Perfect for a comforting dinner served over pasta, rice, or vegetables.
Ingredients
Scale
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 pepper, however you like them)
Instructions
- Melt Butter: In a large, heavy pan, melt butter over medium high heat until fully melted and slightly bubbling.
- Season and Brown Chicken: Season chicken strips with sea salt and ground pepper, then add them to the pan. Brown the chicken on all sides by turning every couple of minutes, cooking for about 8 minutes total.
- Remove Chicken: Remove the chicken strips from the pan. Note that the chicken might not be fully cooked through to 165°F internal temperature at this point.
- Sauté Onion and Garlic: Add diced garlic and diced white onion to the pan. Sauté until browned and fragrant, about 5 minutes.
- Add Stock and Roasted Red Peppers: Pour in the chicken stock and add roasted red pepper slices. Let the mixture reduce by half, which should take about 5 minutes.
- Add Cream and Parmesan: Turn off the heat. Slowly stir in the heavy cream and shredded parmesan cheese, whisking vigorously to combine into a smooth sauce.
- Add Seasoning and Pepperoncini: Bring heat back up to medium high. Add Italian seasoning and pepperoncini peppers. Return the chicken to the pan, stirring to combine.
- Simmer to Finish Cooking: Let the sauce reduce by half while cooking the chicken fully to an internal temperature of 165°F. Add more chicken stock as needed to thin the sauce during cooking.
- Serve: Remove from heat and serve the creamy pepperoncini chicken over vegetables, pasta, rice, or enjoy on its own.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a cream alternative, but this might alter the creaminess of the sauce.
- Use fresh garlic and onion for better flavor, but garlic powder and onion powder can be used in a pinch.
- Ensure chicken strips are cut evenly for uniform cooking.
- Adjust the amount of pepperoncini peppers to control the spiciness and tanginess of the dish.
- Add fresh parsley or basil on top before serving for a fresh finish.
- If the sauce is too thick, thin with additional chicken stock or a little water.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
