Creamy Pepperoncini Chicken Skillet Recipe
This Creamy Pepperoncini Chicken Skillet features tender strips of chicken cooked in a rich, flavorful sauce made with garlic, onion, roasted red peppers, and pepperoncini peppers. Finished with creamy heavy cream and parmesan cheese, and seasoned with Italian herbs, this skillet meal is perfect for a comforting dinner served over vegetables, pasta, or rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken & Seasoning
- 2 tbsp butter
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
Vegetables & Aromatics
- 1 white onion, diced
- 2 tbsp garlic, diced
- ½ cup roasted red pepper, drained and sliced
- ½ cup pepperoncini peppers, drained (sliced, ring, or whole)
Liquids & Dairy
- ½ cup chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese, shredded
Seasoning
- 1 tbsp Italian seasoning
Instructions
- Prepare the Pan and Melt Butter: In a large, heavy pan, melt the 2 tablespoons of butter over medium-high heat to create a flavorful cooking base.
- Season and Brown the Chicken: Season the chicken strips evenly with 1 teaspoon sea salt and 1 teaspoon ground pepper. Add the chicken to the pan and brown on all sides, turning every couple of minutes for about 8 minutes total. Remove the chicken from the pan; it may not be fully cooked at this point, which is fine.
- Sauté Garlic and Onion: Add the diced garlic and white onion to the pan. Sauté until browned and fragrant, about 5 minutes, developing a savory depth to the sauce.
- Add Stock and Roasted Red Peppers: Pour in ½ cup chicken stock and add the roasted red peppers. Let the mixture reduce to about half its volume over approximately 5 minutes, concentrating the flavors.
- Add Cream and Parmesan: Turn off the heat, then slowly whisk in the heavy cream and shredded parmesan cheese. Whisk vigorously to combine and create a smooth, creamy sauce.
- Reheat and Add Seasonings: Gradually bring the heat back to medium-high. Stir in the Italian seasoning and pepperoncini peppers. Return the partially cooked chicken to the pan, stirring to coat with the sauce.
- Simmer and Finish Cooking Chicken: Continue cooking, letting the sauce reduce by half while the chicken reaches an internal temperature of 165°F. Add more chicken stock if the sauce becomes too thick during this process.
- Serve: Remove from heat and serve the creamy pepperoncini chicken skillet over your choice of vegetables, pasta, rice, or enjoy it on its own for a delicious, hearty meal.
Notes
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
- You can adjust the number of pepperoncini peppers based on your preferred level of heat and tanginess.
- Adding extra chicken stock can help thin the sauce if it reduces too much during cooking.
- Serve over mashed potatoes or cauliflower rice for a low-carb option.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
Keywords: Creamy Pepperoncini Chicken, Skillet Chicken Dinner, Pepperoncini Chicken Recipe, Easy Chicken Skillet, One-Pan Chicken, Creamy Chicken Sauce
