Description
This Creamy Pepperoncini Chicken Skillet is rich, tangy, and comforting. Tender chicken strips are simmered in a velvety cream sauce with roasted red peppers, parmesan, and zesty pepperoncini peppers for a skillet dinner that’s bold and flavorful.
Ingredients
Scale
- 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 rings or whole)
Instructions
- Heat butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear for 5–6 minutes until golden brown. Remove and set aside.
- In the same skillet, add onion and garlic. Cook for 3–4 minutes until softened and fragrant.
- Pour in chicken stock and scrape up any browned bits from the pan. Add roasted red peppers and cook for 2 minutes.
- Reduce heat to medium and stir in heavy cream, parmesan cheese, and Italian seasoning. Simmer until sauce thickens slightly, about 5 minutes.
- Return chicken to the skillet and add pepperoncini peppers. Stir well and simmer for another 5 minutes until chicken is cooked through and coated in sauce.
- Serve warm over rice, pasta, or mashed potatoes, with extra parmesan if desired.
Notes
- Adjust pepperoncini to taste—use more for extra tang and spice.
- Can substitute half-and-half for heavy cream for a lighter version.
- Best served fresh, but leftovers keep in the fridge for up to 3 days.
- Pairs beautifully with crusty bread to soak up the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg
Keywords: creamy chicken skillet, pepperoncini chicken, skillet chicken recipe, chicken dinner idea