Creamy Pepperoncini Chicken Skillet Recipe
Creamy Pepperoncini Chicken Skillet is a tangy, creamy, and flavorful dinner recipe featuring tender chicken strips simmered in a parmesan cream sauce with pepperoncini peppers, roasted red peppers, and Italian seasoning. It’s quick and easy to prepare, perfect for weeknight meals or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Seasoning
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
- 2 tbsp butter
Vegetables and 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, as preferred)
Liquids and Dairy
- ½ cup chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese, shredded
Seasonings
- 1 tbsp Italian seasoning
Instructions
- Prep the Chicken: Cut the chicken into thin strips and season evenly with sea salt and ground pepper to enhance its natural flavors.
- Brown the Chicken: In a large heavy skillet over medium-high heat, melt the butter. Add the seasoned chicken strips and cook, turning frequently, until browned on all sides, about 8 minutes. Remove chicken and set aside; it will finish cooking later in the sauce.
- Sauté Garlic and Onions: In the same skillet, add the diced onions and garlic. Cook over medium heat for about 5 minutes until they are fragrant and browned, which builds the flavor base for the sauce.
- Create the Sauce: Pour in the chicken stock and add the roasted red peppers. Allow the mixture to reduce by half over about 5 minutes to concentrate flavors.
- Add Cream and Cheese: Turn off the heat. Slowly whisk in the heavy cream and shredded parmesan cheese until the sauce is smooth and creamy. Then return the heat to medium-high.
- Finish with Seasoning and Peppers: Stir in the Italian seasoning and pepperoncini peppers, mixing well into the sauce.
- Simmer Chicken in Sauce: Return the browned chicken to the skillet. Simmer the mixture until the chicken reaches an internal temperature of 165°F and the sauce thickens to your liking. If the sauce becomes too thick, add more chicken stock to adjust the consistency.
- Serve and Enjoy: Remove from heat and serve hot over your choice of rice, pasta, or vegetables. Enjoy the tangy, creamy flavors!
Notes
- Use coconut cream instead of heavy cream for a dairy-free alternative.
- Substitute chicken stock with vegetable broth if using a vegetarian chicken alternative.
- Adjust spice level by choosing mild or hot pepperoncini peppers.
- Garnish with extra shredded Parmesan or freshly chopped parsley for added flavor and presentation.
- For a lower-calorie version, use half-and-half or a lighter cream option instead of heavy cream.
- Use a heavy skillet or cast iron pan for even browning of chicken.
- Whisk cream and parmesan thoroughly to avoid clumpy sauce.
- Simmer longer for thicker sauce or add more stock for thinner sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stove or microwave, adding a splash of stock or cream if needed.
- This dish can be frozen for up to 3 months, though sauce texture may change upon thawing.
Keywords: Creamy Pepperoncini Chicken, Skillet Chicken Recipe, Parmesan Chicken, Easy Dinner, Pepperoncini Recipe, Italian-American Dinner, Quick Chicken Skillet
