Creamy Pepperoncini Chicken Skillet Recipe

Introduction

Creamy Pepperoncini Chicken Skillet is a flavorful and easy-to-make dish that combines tender chicken strips with a rich, tangy cream sauce. Perfect for a comforting weeknight dinner, it pairs wonderfully with pasta, rice, or steamed vegetables.

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

1. Step 1: In a large, heavy pan, melt the butter over medium-high heat.
2. Step 2: Season the chicken strips with sea salt and ground pepper, then add them to the pan.
3. Step 3: Brown the chicken on all sides, turning every couple of minutes, about 8 minutes total.
4. Step 4: Remove the chicken from the pan. It might not be fully cooked through yet, which is fine.
5. Step 5: Add the diced garlic and onion to the pan and cook until browned, about 5 minutes.
6. Step 6: Pour in the chicken stock and add the sliced roasted red peppers. Let the mixture reduce by half, about 5 minutes.
7. Step 7: Turn off the heat. Slowly stir in the heavy cream and parmesan cheese, whisking vigorously as you pour in the cream to create a smooth sauce.
8. Step 8: Return the pan to medium-high heat. Add the Italian seasoning, pepperoncini peppers, and the chicken back to the pan.
9. Step 9: Let the sauce reduce by half and cook the chicken until it reaches an internal temperature of 165°F. Add more chicken stock if the sauce becomes too thick during cooking.
10. Step 10: Remove from heat and serve the creamy pepperoncini chicken over your choice of vegetables, pasta, or rice, or enjoy it on its own.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream, but expect a slightly thinner sauce.
• Add chopped fresh parsley at the end for a burst of color and fresh flavor.
• If you prefer a spicier kick, include some of the pepperoncini juice or diced jalapeños.
• Use boneless, skinless chicken thighs instead of breasts for a juicier texture.

Storage

Store any 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 to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts or thighs both work well. Breasts cook faster and are leaner, while thighs provide more juiciness and flavor.

Do I need to cook the chicken fully before adding the sauce?

The chicken is browned but not fully cooked before adding the sauce. The cooking finishes in the sauce to ensure it stays juicy and absorbs the flavors.

Creamy Pepperoncini Chicken Skillet Recipe

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★★★★★

4.6 from 102 reviews

• Author: Victor
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Creamy Pepperoncini Chicken Skillet features tender chicken strips cooked in a luscious, tangy cream sauce with pepperoncini peppers and roasted red peppers, enhanced by garlic, onion, and Italian seasoning. Perfect for a comforting dinner, it pairs wonderfully with vegetables, pasta, or rice.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Prepare the chicken: In a large, heavy skillet, melt 2 tablespoons of butter over medium-high heat. Season the chicken strips evenly with 1 teaspoon sea salt and 1 teaspoon ground pepper.
2. Brown the chicken: Add the seasoned chicken to the pan and brown on all sides, turning every couple of minutes, about 8 minutes total. The chicken might not be fully cooked through at this point, which is acceptable. Remove chicken from the pan and set aside.
3. Sauté aromatics: In the same pan, add the diced garlic and onion. Cook and let brown, stirring occasionally, for about 5 minutes until softened and fragrant.
4. Add stock and roasted peppers: Pour in ½ cup chicken stock and add ½ cup drained roasted red peppers. Let the mixture reduce by half, about 5 minutes, to concentrate flavors.
5. Create the creamy sauce: Turn off the heat. Slowly whisk in 1 cup heavy cream and ½ cup shredded parmesan cheese, mixing vigorously to combine smoothly without curdling.
6. Reheat and add seasonings: Gradually bring the heat back to medium-high. Stir in 1 tablespoon Italian seasoning and ½ cup drained pepperoncini peppers. Return the chicken to the skillet.
7. Finish cooking the chicken and sauce: Allow the sauce to reduce by half, while bringing the chicken fully to an internal temperature of 165°F. If the sauce gets too thick, add more chicken stock to thin it as needed.
8. Serve: Remove the skillet from heat. Serve the creamy pepperoncini chicken over your choice of vegetables, pasta, rice, or enjoy it on its own.

Notes

• Adjust the amount of pepperoncini peppers based on how much tangy heat you prefer.
• You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
• Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
• This dish pairs well with steamed vegetables, garlic pasta, or fluffy rice.
• If the sauce thickens too much after standing, gently reheat with a splash of chicken stock to loosen it.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: Creamy Pepperoncini Chicken, Skillet Chicken, Cream Sauce Chicken, Pepperoncini Recipes, Easy Dinner, Italian Seasoned Chicken