Creamy Pepperoncini Chicken Skillet
A quick and easy one-pan meal featuring tender chicken strips in a creamy, tangy pepperoncini sauce, perfect for busy weeknights.
Ingredients
Main ingredients
- 2 tbsp butter
- 2 lbs chicken, cut into thin strips Chicken breasts or thighs can be used.
- 1 tsp sea salt Adjust to taste.
- 1 tsp ground pepper Adjust to taste.
- 1 white onion , diced
- 2 tbsp garlic, diced
- ½ cup chicken stock
- ½ cup roasted red pepper, drained and sliced
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
- ½ cup Parmesan cheese, shredded Use fresh for best flavor.
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained Can use sliced, ring, or whole.
Instructions
Preparation
- Cut the chicken into thin strips and season with salt and pepper.
- In a large skillet, melt the butter over medium-high heat. Add chicken strips and cook until browned on all sides. Remove from skillet and set aside.
- Add diced onions and garlic to the same skillet and sauté until fragrant and golden.
Cooking
- Pour in chicken stock and roasted red peppers. Let reduce by half to deepen flavor.
- Turn off heat and slowly stir in heavy cream and Parmesan cheese, whisking to create a smooth sauce.
- Return heat to medium and add Italian seasoning and pepperoncini peppers. Stir well.
- Add the browned chicken back to the pan and simmer until fully cooked and the sauce thickens to a creamy consistency.
Serving
- Serve hot over rice, vegetables, or pasta, and enjoy!
Notes
For a low-carb meal, serve over cauliflower rice or a bed of greens. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. If the sauce is too thick, add a splash of milk or chicken stock.