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Creamy Pepperoncini Chicken Skillet

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A delicious, hearty, tangy, and creamy chicken skillet dinner that pairs well with rice, pasta, or vegetables.

Ingredients

Scale
  • 2 tbsp butter
  • 2 lbs chicken, cut into thin strips or tenderloins
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 white onion, diced
  • 2 tbsp garlic, diced
  • ½ cup chicken stock
  • ½ cup roasted red pepper, drained and sliced
  • 1 cup heavy cream
  • ½ cup parmesan cheese, shredded
  • 1 tbsp Italian seasoning
  • ½ cup pepperoncini peppers, drained and sliced

Instructions

  1. Season chicken with salt and pepper. Melt butter in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned, about 6-8 minutes. Remove chicken and set aside.
  2. Add diced onion and garlic to the skillet; cook, stirring occasionally, until browned, about 5 minutes.
  3. Add chicken stock and roasted red peppers; cook until liquid reduces by half, about 5 minutes.
  4. Remove skillet from heat. Slowly add heavy cream and parmesan cheese, stirring vigorously to combine smoothly.
  5. Return skillet to medium-high heat. Stir in Italian seasoning and pepperoncini peppers.
  6. Add chicken back to skillet and cook, stirring occasionally, until sauce reduces by half and chicken reaches an internal temperature of 165°F, about 5 minutes. Add more stock if needed to adjust sauce consistency.
  7. Remove from heat and serve over rice, pasta, vegetables, or alone.

Notes

1. Use thin strips or tenderloins for quick and even cooking.
2. Adjust pepperoncini amount to taste for desired tanginess and heat.
3. Serve with rice or pasta to soak up the creamy sauce.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-pepperoncini-chicken-skillet/