In the hustle and bustle of modern life, finding time to prepare a delicious and comforting meal can often feel like a luxury.
However, with the right recipe up your sleeve, you can whip up a delightful dinner that satisfies your taste buds and warms your soul without spending hours in the kitchen. Enter the Creamy Pepperoncini Chicken Skillet – a dish that brings together tender chicken, tangy pepperoncini peppers, and a rich creamy sauce, offering a symphony of flavors that’s perfect for busy weeknights.
Ingredients:
Before diving into the cooking process, let’s gather our ingredients. For this recipe, you’ll need:
- 2 tablespoons of butter
- 2 pounds of chicken, cut into thin strips
- 1 teaspoon of sea salt
- 1 teaspoon of ground pepper
- 1 white onion, diced
- 2 tablespoons of garlic, diced
- ½ cup of chicken stock
- ½ cup of roasted red pepper, drained and sliced
- 1 cup of heavy cream
- ½ cup of parmesan cheese, shredded
- 1 tablespoon of Italian seasoning
- ½ cup of pepperoncini peppers, drained (sliced, ring, or whole – your choice)
Step-by-Step Instructions:
- Melt the Butter: Begin by melting the butter in a large, heavy pan over medium-high heat. This will form the base for browning your chicken.
- Season and Cook the Chicken: Season the chicken strips with sea salt and ground pepper. Add them to the pan and brown on all sides. Turn the pieces every couple of minutes; this should take about 8 minutes in total. Don’t worry if the chicken is not fully cooked through at this stage; it will finish cooking later.
- Sauté Garlic and Onion: Remove the chicken from the pan and set it aside. In the same pan, add the diced garlic and onion. Let them brown for about 5 minutes, allowing their flavors to meld together.
- Create the Sauce Base: Pour in the chicken stock and add the roasted red peppers. Let this mixture reduce to half its original volume over approximately 5 minutes.
- Incorporate Cream and Cheese: Turn off the heat and slowly stir in the heavy cream and shredded parmesan cheese. Whisk vigorously to ensure a smooth sauce.
- Add Seasoning and Simmer: Gradually bring the heat back to medium-high. Add Italian seasoning, pepperoncinis, and return the chicken to the pan. Allow the sauce to reduce further while ensuring the chicken reaches an internal temperature of 165 degrees Fahrenheit. If needed, add more chicken stock to thin out the sauce as it cooks.
- Serve and Enjoy: Once everything is perfectly cooked, remove from heat and serve your creamy pepperoncini chicken skillet over your choice of vegetables, pasta, rice, or simply enjoy it on its own.
Conclusion:
The Creamy Pepperoncini Chicken Skillet is not just a meal; it’s an experience that brings comfort and flavor to your dining table. With its simple ingredients and straightforward cooking process, this dish is perfect for anyone looking to enjoy a hearty meal without a lengthy preparation time. Whether you’re cooking for family or indulging in a solo culinary adventure, this recipe promises satisfaction with every bite. So next time you’re pressed for time but craving something delicious, remember this skillet dish – it’s sure to become a weeknight favorite!
Print
Creamy Pepperoncini Chicken Skillet
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Low-Carb
Description
Creamy pepperoncini chicken skillet is a delightful dish that combines tender chicken with tangy pepperoncini peppers and a creamy sauce. It’s a perfect meal for busy weeknights when you want something delicious and comforting without spending hours in the kitchen.
Ingredients
- 2 tbsp butter
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground 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 (sliced, ring, or whole pepper, however you like them)
Instructions
In a large, heavy pan, melt butter on medium high heat.
Season chicken with salt and pepper, add to pan.
Brown chicken on all sides, turning every couple minutes – about 8 minutes total.
Remove chicken from pan (chicken might not be fully to 165 degrees internal temperature, which is fine).
Add garlic and onion to pan, let brown, about 5 minutes.
Add stock and roasted red peppers and let reduce to half, another 5 minutes.
Turn heat off, and slowly stir in cream and parmesan, whisking vigorously as you add cream.
Slowly bring heat back to medium high, add Italian seasoning, pepperoncinis, and chicken back to pan.
Let sauce reduce to half and bring chicken fully to 165°F internal temperature. Add more stock if needed to thin sauce as chicken cooks.
Remove from heat and serve over vegetables, pasta, rice, or on its own!
Notes
You can adjust the amount of pepperoncini peppers based on your preference for tanginess. If the sauce thickens too much, simply add a splash more chicken stock. This dish pairs wonderfully with pasta, cauliflower rice, or steamed vegetables.
Nutrition
- Serving Size: 1 portion
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 155 mg
Leave a Comment