Description

This Creamy Pepperoncini Chicken Skillet recipe is a quick and easy one-pan dinner featuring tender chicken strips cooked in a rich, creamy sauce with the tangy kick of pepperoncini peppers. Perfect for a flavorful weeknight meal, it combines sautéed chicken, garlic, roasted red peppers, and Parmesan in a luscious skillet sauce that pairs beautifully with rice, pasta, or vegetables.

Ingredients

Scale

Chicken and Seasoning

2 lbs chicken, cut into thin strips
1 tsp sea salt
1 tsp ground pepper

Cooking Base

2 tbsp butter
1 white onion, diced
2 tbsp garlic, diced

Sauce Components

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 or whole)

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Instructions

Season Chicken: Season the thinly sliced chicken strips evenly with sea salt and ground pepper to ensure the meat is well-flavored.
Brown Chicken: Heat butter in a large skillet over medium-high heat. Add the chicken strips and cook them until browned on all sides. Once browned, remove the chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet, add the diced white onion and garlic. Sauté until they release their fragrance and become translucent, enhancing the flavor base for the sauce.
Add Stock and Peppers: Pour in the chicken stock and add the roasted red peppers. Allow the mixture to simmer and reduce by half to concentrate the flavors.
Incorporate Cream and Cheese: Stir in the heavy cream and shredded Parmesan cheese until the sauce is smooth and creamy, ready to coat the chicken beautifully.
Add Seasoning and Pepperoncini: Turn the heat back to medium and mix in the Italian seasoning along with the drained pepperoncini peppers, which add a tangy, mildly spicy depth to the dish.
Combine Chicken and Simmer: Return the browned chicken to the skillet. Simmer gently until the chicken is fully cooked through and the sauce thickens to a rich consistency.
Serve: Serve the creamy pepperoncini chicken hot, ideally over your choice of rice, pasta, or steamed vegetables for a complete meal.

Notes

For less heat, use fewer pepperoncini peppers or remove the seeds before adding.
Can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less thick.
Use freshly grated Parmesan cheese for the best texture and flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs wonderfully with garlic bread or a fresh green salad.