Description
This creamy pepperoncini chicken skillet offers a tasty and quick one pan chicken dinner perfect for weeknight meal times. It combines a rich garlic Parmesan sauce with tangy pepperoncini, making it an easy dinner ideal for family dinners and skillet dinner lovers.
Ingredients
Scale
- 2 tbsp butter unsalted preferred
- 2 lbs chicken cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 white onion diced
- 2 tbsp garlic diced
- 0.5 cup chicken stock plus more as needed to adjust sauce consistency
- 0.5 cup roasted red pepper drained and sliced
- 1 cup heavy cream full-fat for best results
- 0.5 cup Parmesan cheese freshly shredded from a block for smoothest sauce
- 1 tbsp Italian seasoning
- 0.5 cup pepperoncini peppers drained sliced rings or whole
Instructions
- Slice the chicken into thin strips and season evenly with sea salt and ground pepper.
- Heat butter in a large heavy skillet over medium-high heat, then brown the chicken strips on all sides for about 8 minutes, working in batches if necessary, and set aside.
- Using the same skillet, sauté the diced onion and garlic until they turn golden and release their aroma, about 5 minutes.
- Add chicken stock and sliced roasted red peppers to the skillet, allowing the liquid to reduce by half over 5 minutes to intensify the flavors.
- Remove the skillet from heat and slowly blend in heavy cream and shredded Parmesan cheese while whisking vigorously to form a smooth creamy sauce.
- Resume heating over medium-high and mix in Italian seasoning and drained pepperoncini peppers, adjusting salt as needed.
- Return the browned chicken to the skillet and let it simmer until it reaches 165 degrees F internally and the sauce thickens to a creamy coating consistency, adding extra chicken stock by tablespoons if the sauce thickens too much.
- Serve hot over rice, pasta, or roasted vegetables, optionally garnishing with extra Parmesan and fresh parsley.
Notes
- For a dairy-free version, substitute full-fat coconut cream for the heavy cream
- Replace chicken stock with vegetable broth and use plant-based chicken for a vegetarian option
- Adjust spice level with mild or hot pepperoncini
- Always shred Parmesan fresh from a block for the smoothest sauce
- Chicken thighs can be used instead of breasts for a juicier result
- For a lower-calorie version, swap heavy cream for half-and-half
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Calories: 450