Creamy Pepperoncini Chicken Skillet Recipe
Creamy Pepperoncini Chicken Skillet is a quick and flavorful chicken dish featuring tender chicken strips simmered in a tangy pepperoncini and creamy Parmesan sauce. Perfect for weeknight dinners or meal prep, this Italian-American skillet recipe offers a rich, comforting meal full of bright and savory flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Seasoning
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
Sauce and Vegetables
- 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)
Optional Substitutions
- 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.
Instructions
- Prep the Chicken: Cut the chicken into thin strips and season them evenly with sea salt and ground pepper to enhance flavor.
- Brown the Chicken: Heat butter in a large heavy skillet over medium-high heat. Add the seasoned chicken strips and cook until browned on all sides, about 8 minutes. Remove the chicken from the skillet and set aside. It will finish cooking later in the sauce.
- Sauté Garlic and Onions: In the same skillet, add the diced onions and garlic. Cook until they become fragrant and golden brown, approximately 5 minutes, to form the flavor base of the sauce.
- Create the Sauce Base: Pour in the chicken stock and roasted red peppers. Allow the mixture to reduce by half over about 5 minutes; this concentrates the flavors of the sauce.
- Add Cream and Cheese: Turn off the heat temporarily. Slowly stir in the heavy cream and shredded Parmesan cheese, whisking vigorously to create a smooth, creamy sauce without clumps. Then, return the skillet to medium-high heat.
- Finish with Seasoning and Pepperoncinis: Stir in the Italian seasoning and pepperoncini peppers. Return the browned chicken to the skillet. Simmer gently until the chicken is fully cooked through with internal temperature reaching 165°F and the sauce thickens to creamy consistency. Add more chicken stock if the sauce becomes too thick.
- Serve and Enjoy: Remove from heat and serve the creamy pepperoncini chicken hot over your choice of rice, pasta, or vegetables. Enjoy a flavorful and comforting meal!
Notes
- Use fresh, freshly shredded Parmesan cheese for a smoother sauce texture.
- Adjust the number of pepperoncini peppers to control the spice level to your taste.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream.
- Garnish with extra Parmesan cheese or fresh parsley for an appealing presentation.
- Use a heavy skillet or cast-iron pan for even browning of the chicken.
- To store leftovers, refrigerate in an airtight container for up to 3 days and gently reheat with added cream or stock to restore sauce consistency.
- The dish can be frozen for up to 3 months but may separate upon reheating, best consumed fresh.
Keywords: Creamy Pepperoncini Chicken, Skillet Chicken, Italian Chicken Recipe, Chicken with Pepperoncini, Creamy Parmesan Chicken, Quick Chicken Dinner, One-Pan Chicken
