Description
This Creamy Pepperoncini Chicken Skillet features tender chicken strips cooked in a rich and flavorful sauce made with roasted red peppers, pepperoncini, and parmesan cheese. A perfect skillet dish that balances creamy, tangy, and savory notes, ideal for serving over pasta, rice, or vegetables.
Ingredients
Chicken and Seasoning
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
Sauce and Vegetables
- 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, rings, or whole)
Instructions
- Melt Butter and Brown Chicken: In a large, heavy pan, melt the butter over medium-high heat. 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: Once browned, remove the chicken from the pan. It may not be fully cooked through yet, which is acceptable at this stage.
- Sauté Onion and Garlic: Add the diced garlic and onion to the pan and sauté for about 5 minutes until they turn golden brown and fragrant.
- Add Stock and Roasted Red Peppers: Pour in the chicken stock and add the sliced roasted red peppers. Allow the mixture to reduce to about half, which should take another 5 minutes.
- Incorporate Cream and Parmesan: Turn off the heat and slowly stir in the heavy cream and shredded parmesan cheese, whisking vigorously to create a smooth sauce.
- Return Chicken and Season: Gradually bring the heat back to medium-high. Add the Italian seasoning, pepperoncini peppers, and return the chicken to the pan.
- Simmer to Finish Cooking: Let the sauce reduce by half again as the chicken finishes cooking completely to reach at least 165°F internal temperature. If the sauce becomes too thick, add more stock to thin it as needed.
- Serve: Remove from heat and serve the creamy pepperoncini chicken skillet over your choice of vegetables, pasta, or rice, or enjoy it on its own.
Notes
- Use a heavy skillet or sauté pan for best heat distribution.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- You can adjust the amount of pepperoncini peppers to your preferred level of tang and heat.
- If you prefer a thinner sauce, add more chicken stock or a splash of water while cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
