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.
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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).
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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.
[the_ad id="4669"]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