Name: Creamy Pepperoncini Chicken Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 lbs chicken, cut into thin strips; 1 tsp sea salt; 1 tsp ground pepper; 2 tbsp butter; 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); Use coconut cream instead of heavy cream for a dairy-free option.; Replace chicken stock with vegetable broth for a vegetarian variation using plant-based chicken alternatives.; Adjust spice level by choosing mild or hot pepperoncini peppers.

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Introduction

Creamy Pepperoncini Chicken Skillet is a tangy, flavorful dinner that combines tender chicken strips with a rich parmesan cream sauce and zesty pepperoncini peppers. This quick and easy skillet meal is perfect for weeknights and will quickly become a favorite in your recipe rotation.

The image shows several pieces of cooked chicken with a golden brown crust on top, arranged in a creamy sauce. The sauce is pale yellow, speckled with herbs and spices, and has sliced green chili peppers scattered throughout. The chicken pieces are nestled closely together, some partially submerged in the sauce, showcasing their juicy texture. The sauce looks rich and thick, covering the base beneath the chicken. The overall dish is presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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, rings, or whole)

Instructions

Step 1: Cut the chicken into thin strips and season with sea salt and ground pepper.
Step 2: In a large skillet, melt the butter over medium-high heat. Add the chicken strips and cook until browned on all sides, about 8 minutes. Remove from the skillet and set aside.
Step 3: In the same skillet, add diced onions and garlic. Sauté until fragrant and golden, about 5 minutes.
Step 4: Pour in the chicken stock and roasted red peppers. Let the mixture reduce by half, about 5 minutes, to deepen the flavor.
Step 5: Turn off the heat and slowly stir in the heavy cream and shredded parmesan cheese, whisking to create a smooth, creamy sauce.
Step 6: Return the heat to medium and add Italian seasoning and pepperoncini peppers. Stir well.
Step 7: Add the browned chicken back to the skillet. Simmer until the chicken is fully cooked through (internal temperature of 165°F) and the sauce thickens to a creamy consistency. If the sauce becomes too thick, add more chicken stock to reach your desired consistency.
Step 8: Remove from heat and serve hot over rice, pasta, or vegetables. Enjoy!

Tips & Variations

Use coconut cream instead of heavy cream for a dairy-free alternative.
Substitute vegetable broth for chicken stock if using plant-based chicken alternatives for a vegetarian option.
Adjust the spice level by using mild or hot pepperoncini peppers depending on your preference.
For a lower-calorie version, swap heavy cream for half-and-half or a lighter cream.
Use freshly shredded parmesan cheese for a smoother sauce.
Try chicken thighs instead of breasts for juicier, richer flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave. Add a splash of chicken stock or cream when reheating to restore the sauce’s creamy texture.

How to Serve

The image shows several pieces of cooked chicken with a crispy, golden-brown crust on top, covered in a creamy white sauce speckled with herbs. Thin slices of green jalapeño are scattered across the dish, adding a fresh contrast in color. The chicken pieces are close together, partially submerged in the thick, herb-filled sauce that pools around them. The texture of the chicken looks juicy and tender under the slightly charred surface, and the sauce appears smooth and rich. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs offer a richer flavor and tend to stay juicier during cooking, making them a great alternative.

How can I make this dish spicier?

Increase the heat by adding more pepperoncini peppers or a pinch of red pepper flakes to the sauce.