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Creamy Pepperoncini Chicken Skillet

Creamy Pepperoncini Chicken Skillet That Will Wow You

A quick and easy Creamy Pepperoncini Chicken Skillet recipe that transforms chicken strips into a rich, tangy meal in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Chicken, cut into thin strips Thighs can be substituted.
  • 1 tsp Sea Salt Essential for enhancing flavors.
  • 1 tsp Ground Pepper Adds warmth.
  • Butter Provides rich flavor.
For the Sauce
  • 1 White Onion, diced Adds depth to the sauce.
  • 2 tbsp Garlic, diced Infuses aromatic flavor.
  • 0.5 cup Chicken Stock Keeps the sauce flavorful.
  • 1 cup Heavy Cream Creates creamy texture.
  • 0.5 cup Parmesan Cheese, shredded Opt for freshly shredded.
  • 1 tbsp Italian Seasoning Blend of herbs.
  • 0.5 cup Roasted Red Pepper, drained and sliced Adds sweetness.
  • 0.5 cup Pepperoncini Peppers, drained Provides tangy kick.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Pat dry the chicken strips and season with sea salt and ground pepper. In a skillet, melt butter over medium-high heat and cook chicken until golden brown.
  2. Remove the chicken, lower the heat, and sauté the onion and garlic in the same skillet for 3-5 minutes until translucent.
  3. Add chicken stock and roasted red peppers to the skillet, bring to a simmer, and cook until the liquid reduces by half.
  4. Whisk in heavy cream and Parmesan cheese until smooth. Remove from heat.
  5. Return chicken to skillet and stir in Italian seasoning and pepperoncini. Gently simmer for 2 minutes.
  6. Serve with rice, pasta, or crusty bread, and enjoy!

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 8gProtein: 40gFat: 35gSaturated Fat: 20gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Patting chicken dry ensures a golden sear. Always remove from heat before adding cream to prevent curdling.

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