Description
Pepperoncini Chicken Skillet delivers tangy, creamy comfort straight from your kitchen to the dinner table. Grab some crusty bread and get ready to soak up every delicious drop of this quick and easy weeknight favorite.
Ingredients
Scale
Main Protein:
- 2 pounds chicken, cut into thin strips
Seasonings and Aromatics:
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 tablespoon Italian seasoning
- 2 tablespoons garlic, diced
- 1 white onion, diced
Liquid and Finishing Ingredients:
- 2 tablespoons butter
- ½ cup chicken stock
- ½ cup roasted red peppers, drained and sliced
- ½ cup pepperoncini peppers, drained
- 1 cup heavy cream
- ½ cup Parmesan cheese, shredded
Instructions
- Melt 2 tablespoons butter in a large skillet over medium-high heat until sizzling and golden.
- Sprinkle 1 teaspoon sea salt and 1 teaspoon ground pepper over 2 pounds chicken strips. Arrange chicken in hot skillet, browning each side for approximately 8 minutes.
- Transfer browned chicken to a separate plate, keeping the skillet’s flavorful remnants.
- Toss 1 diced white onion and 2 tablespoons garlic into the same skillet. Sauté until onions transform into soft, translucent golden pieces, about 5 minutes.
- Pour ½ cup chicken stock and add ½ cup sliced roasted red peppers. Allow mixture to bubble and reduce by half, approximately 5 minutes.
- Remove skillet from heat. Gently whisk in 1 cup heavy cream and ½ cup shredded Parmesan cheese until sauce becomes silky and smooth.
- Reactivate heat to medium-high. Introduce 1 tablespoon Italian seasoning, ½ cup pepperoncini peppers, and reserved chicken strips.
- Simmer sauce, allowing it to reduce by half while ensuring chicken reaches 165°F internal temperature. Add extra chicken stock if sauce thickens too quickly.
- Immediately transfer skillet contents to serving dish, ready to accompany pasta, vegetables, rice, or enjoyed independently.
Notes
- Test chicken doneness by checking internal temperature reaches 165°F with a meat thermometer for perfect safety and texture.
- Create a lighter version by substituting heavy cream with half-and-half or Greek yogurt for reduced calories without losing creamy richness.
- Cut pepperoncini peppers smaller for a more distributed flavor throughout the sauce, spreading their tangy brightness evenly.
- Choose bone-in chicken thighs as an alternative protein option if preferring more depth of flavor and tender meat results.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 481 kcal
- Sugar: 2 g
- Sodium: 710 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 145 mg