Creamy Pepperoncini Chicken Skillet Recipe
Introduction
This Creamy Pepperoncini Chicken Skillet is a delightful blend of tender chicken strips simmered in a rich, tangy sauce with pepperoncini peppers and parmesan cheese. It’s a quick and flavorful dish perfect for weeknight dinners or casual gatherings.
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
- 1/2 cup chicken stock
- 1/2 cup roasted red pepper, drained and sliced
- 1 cup heavy cream
- 1/2 cup parmesan cheese, shredded
- 1 tbsp Italian seasoning
- 1/2 cup pepperoncini peppers, drained (sliced, rings, or whole)
Instructions
- Step 1: In a large, heavy pan, melt butter over medium-high heat.
- Step 2: Season the chicken with sea salt and ground pepper, then add it to the pan.
- Step 3: Brown the chicken on all sides, turning every couple of minutes, for about 8 minutes total.
- Step 4: Remove the chicken from the pan (it may not be fully cooked through, which is fine).
- Step 5: Add garlic and diced onion to the pan and cook until browned, about 5 minutes.
- Step 6: Pour in the chicken stock and roasted red peppers, letting the mixture reduce to half, about another 5 minutes.
- Step 7: Turn off the heat, then slowly stir in the heavy cream and parmesan cheese, whisking vigorously as you add the cream.
- Step 8: Gradually raise the heat back to medium-high. Add Italian seasoning, pepperoncini peppers, and return the chicken to the pan.
- Step 9: Let the sauce reduce to half again and cook the chicken fully to an internal temperature of 165°F. Add more stock as needed to keep the sauce at your desired consistency while the chicken cooks.
- Step 10: Remove from heat and serve over vegetables, pasta, rice, or enjoy on its own!
Tips & Variations
- For extra flavor, marinate the chicken strips in garlic and Italian seasoning before cooking.
- Swap heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Add a handful of fresh spinach or chopped kale towards the end for added greens.
- Use smoked paprika or red pepper flakes if you prefer a spicier kick instead of pepperoncini.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock or cream if the sauce thickens too much. This dish is not recommended for freezing as the cream sauce might separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of strips?
Yes, you can slice chicken breasts into thin strips to ensure even cooking and quick browning, just like the recipe suggests.
What can I serve with this creamy chicken skillet?
This dish pairs wonderfully with steamed vegetables, cooked pasta, fluffy rice, or even mashed potatoes to soak up the creamy sauce.
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Creamy Pepperoncini Chicken Skillet Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Creamy Pepperoncini Chicken Skillet is a flavorful and comforting dish featuring tender chicken strips cooked in a rich and tangy pepperoncini-infused cream sauce. Perfectly seasoned with Italian herbs, garlic, and parmesan, this skillet meal comes together quickly on the stovetop and can be served over vegetables, pasta, or rice for an easy, delicious dinner.
Ingredients
Chicken and Seasonings
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
Vegetables and Aromatics
- 1 white onion, diced
- 2 tbsp garlic, diced
- 1/2 cup roasted red pepper, drained and sliced
- 1/2 cup pepperoncini peppers, drained and sliced or whole as preferred
Liquids and Dairy
- 2 tbsp butter
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1/2 cup parmesan cheese, shredded
Seasoning
- 1 tbsp Italian seasoning
Instructions
- Melt Butter: In a large, heavy pan, melt the butter over medium-high heat to create a flavorful base for the chicken.
- Season and Brown Chicken: Season the chicken strips with sea salt and ground pepper, then add them to the pan. Brown the chicken on all sides by turning every couple of minutes, which will take about 8 minutes total.
- Remove Chicken: Remove the chicken from the pan. It might not be fully cooked to 165°F yet, which is fine as it will finish cooking later.
- Sauté Aromatics: Add the diced garlic and white onion to the pan and let them brown, stirring occasionally, for about 5 minutes to develop their flavors.
- Add Stock and Red Peppers: Pour in the chicken stock and add the roasted red peppers. Let this mixture reduce by half over medium heat, about 5 minutes.
- Incorporate Cream and Cheese: Turn off the heat and slowly stir in the heavy cream and shredded parmesan cheese, whisking vigorously as you add the cream to combine and thicken the sauce.
- Return Chicken and Add Seasoning: Bring the heat back to medium-high, add Italian seasoning, pepperoncini peppers, and return the chicken to the pan.
- Simmer Until Cooked: Let the sauce reduce by half while bringing the chicken fully to 165°F internal temperature. Add additional chicken stock as needed to thin the sauce during cooking.
- Serve: Remove from heat and serve the creamy pepperoncini chicken over vegetables, pasta, rice, or enjoy it on its own for a delicious meal.
Notes
- You can adjust the number of pepperoncini peppers to control the heat level.
- For a lighter option, substitute heavy cream with half-and-half, though the sauce will be less thick.
- Serve with crusty bread to soak up the flavorful sauce.
- If using thicker chicken pieces, ensure they reach the safe internal temperature of 165°F before serving.
- This dish keeps well and can be refrigerated for up to 3 days; reheat gently to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: creamy chicken, pepperoncini chicken, skillet chicken recipe, Italian chicken, creamy sauce chicken, easy dinner, one pan chicken meal
