Creamy Pepperoncini Chicken Skillet
A delightful dish featuring tender chicken in a creamy sauce enhanced by the tang of pepperoncini peppers, perfect for a quick weeknight meal or impressing guests.
Servings: 4 servings
Calories: 650kcal
Ingredients
Main Ingredients
- 900 g chicken, cut into thin strips Use uniform pieces for even cooking.
- 2 tbsp butter For cooking the chicken.
- 1 tsp sea salt
- 1 tsp ground pepper
Vegetables & Liquids
- 1 white onion diced
- 2 tbsp garlic Diced.
- 120 ml chicken stock
- 120 ml roasted red pepper Drained and sliced.
- 120 g pepperoncini peppers Drained; can be sliced, ringed, or whole.
Creamy Sauce Ingredients
- 240 ml heavy cream For a creamier sauce.
- 60 g Parmesan cheese Shredded.
- 1 tbsp Italian seasoning
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 the chicken strips to the skillet and cook until browned on all sides. Remove and set aside.
- In the same skillet, add the diced onions and garlic, sauté until fragrant and golden.
Cooking
- Pour in the chicken stock and add the roasted red peppers. Let the mixture reduce by half.
- Turn off the heat, then slowly stir in the heavy cream and Parmesan cheese until smooth.
- Return the heat to medium, add the Italian seasoning and pepperoncini peppers, stir well.
- Return the browned chicken to the skillet and simmer until fully cooked and sauce thickens.
Notes
Serve piping hot with rice, pasta, or steamed vegetables. Garnish with fresh herbs and extra Parmesan cheese for added flavor.