Creamy Pepperoncini Chicken
A comforting skillet meal featuring creamy sauce and tangy pepperoncini, perfect for family weeknight dinners.
Ingredients
For the Chicken
- 2 lbs chicken, cut into thin strips Can use chicken thighs for better texture.
- 1 tsp sea salt
- 1 tsp ground pepper
For the Sauce
- 2 tbsp butter Melt over medium-high heat.
- 1 white onion diced
- 2 tbsp garlic, diced
- ½ cup chicken stock Low sodium preferred.
- ½ cup roasted red pepper, drained and sliced
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- ½ cup Parmesan cheese, shredded
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained Adjust quantity for spice level.
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.
Notes
Serve hot over rice, vegetables, or pasta. For storage, keep leftovers in an airtight container in the fridge for up to 3 days or freeze for about a month.