Creamy Pepperoncini Chicken Skillet
A quick and easy dish featuring tender chicken in a creamy, tangy pepperoncini sauce, perfect for busy weeknights.
Ingredients
For the chicken
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
- 2 tbsp butter For cooking the chicken
For the sauce
- 1 white onion diced
- 2 tbsp garlic, diced
- ½ cup chicken stock Ensure it's gluten-free if needed
- ½ cup roasted red pepper, drained and sliced
- 1 cup heavy cream Can substitute with half-and-half for a lighter version
- ½ cup Parmesan cheese, shredded Use freshly shredded for best flavor
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained (sliced, ring, or whole) Adjust amount for desired spice level
Instructions
Preparation
- Cut the chicken into thin strips and season with salt and pepper.
Cooking
- In a large skillet, melt the butter over medium-high heat.
- Add chicken strips and cook until browned on all sides. Remove from skillet and set aside.
- Add diced onions and garlic to the same skillet and sauté until fragrant and golden.
- Pour in chicken stock and roasted red peppers. Let reduce by half to deepen flavor.
- Turn off heat and slowly stir in heavy cream and Parmesan cheese, whisking to create a smooth sauce.
- Return heat to medium and add Italian seasoning and pepperoncini peppers. Stir well.
- Add the browned chicken back to the pan and simmer until fully cooked and the sauce thickens to a creamy consistency.
Notes
Serve over rice, vegetables, or pasta. For storage, let cool and place in an airtight container; it can be kept in the refrigerator for up to 3 days. Reheat before serving.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 20gProtein: 32gFat: 45gSaturated Fat: 25gSodium: 800mgFiber: 2gSugar: 5g
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