Indulge in the rich flavors of our Creamy Pepperoncini Chicken Skillet, where tender strips of chicken mingle with savory roasted red peppers and tangy pepperoncini peppers, all enveloped in a velvety cream sauce. This skillet meal is a true comfort food delight, perfect for cozy family dinners or entertaining guests.
In our household, the Creamy Pepperoncini Chicken Skillet has become a beloved favorite. My husband, skeptical at first, couldn’t resist the enticing aroma as it wafted through the kitchen. With the first bite, he was hooked! Now, it’s a regular request at our dinner table. Our little family gathers eagerly around the skillet, each enjoying the perfect balance of flavors and savoring every last bite. It’s not just a meal; it’s a moment of joy and connection for us.
Why This Creamy Pepperoncini Chicken Skillet Stands Out:
- Tender chicken strips cooked to perfection in a creamy, flavorful sauce.
- The unique addition of tangy pepperoncini peppers adds a delightful twist to the dish.
- Versatile and easy to customize, serve it over vegetables, pasta, rice, or enjoy it on its own.
- Quick and convenient one-pan preparation makes it ideal for busy weeknights or weekend gatherings.
- A crowd-pleasing recipe sure to become a family favorite for its delicious taste and simplicity.
Ingredients:
- 2 tbsp butter (28.35g)
- 2 lbs chicken, cut into thin strips (907g)
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 white onion, diced
- 2 tbsp garlic, diced
- ½ cup chicken stock (118.29ml)
- ½ cup roasted red pepper, drained and sliced
- 1 cup heavy cream (237.00ml)
- ½ cup parmesan cheese, shredded (50g)
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained (sliced, ring, or whole pepper, as desired)
Directions:
- In a large, heavy pan, melt butter over medium-high heat.
- Season chicken with salt and pepper, then add to the pan.
- Brown chicken on all sides, turning every couple of minutes, for about 8 minutes in total.
- Remove chicken from the pan (it may not reach 165 degrees Fahrenheit internal temperature at this point, which is okay).
- Add garlic and onion to the pan, and let brown for about 5 minutes.
- Pour in chicken stock and add roasted red peppers, then let it reduce to half for another 5 minutes.
- Turn off the heat, and slowly stir in cream and parmesan cheese, whisking vigorously as you add the cream.
- Slowly bring the heat back to medium-high, and add Italian seasoning, pepperoncinis, and chicken back to the pan.
- Let the sauce reduce to half and bring the chicken to the desired internal temperature of 165 degrees Fahrenheit. Add more stock if needed to thin the sauce as the chicken cooks.
- Remove from heat and serve over vegetables, pasta, rice, or enjoy it on its own!
Notes: For a lighter version, you can use half-and-half or milk instead of heavy cream, but adjust cooking time accordingly as it may thicken faster. Feel free to adjust the amount of pepperoncini peppers according to your spice preference. Enjoy experimenting with different serving options to suit your taste!
