Name: Creamy Pepperoncini Chicken Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp Butter (Substitution: Coconut oil for a dairy-free option); 1 cup Heavy Cream (Substitution: Coconut cream for a dairy-free option); ½ cup Parmesan Cheese, shredded (Substitution: Pecorino cheese or nutritional yeast for dairy-free); 2 lbs Chicken breasts, cut into thin strips (Substitution: Chicken thighs for more flavor and juiciness); 1 tsp Sea Salt (Adjust to taste); 1 tsp Ground Pepper (Use more for spicier kick); 1 White Onion, diced (Can substitute yellow onion); 2 tbsp Garlic, minced (Substitution: 1 tsp garlic powder); ½ cup Roasted Red Peppers, sliced (Substitution: Fresh bell peppers or omit); ½ cup Pepperoncini Peppers, drained (Adjust type for heat level); ½ cup Chicken Stock (Substitution: Vegetable broth for vegetarian); 1 tbsp Italian Seasoning (Homemade blends can be used)

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Introduction

Creamy Pepperoncini Chicken Skillet is a quick and comforting dish that combines tender chicken with a luscious, tangy cream sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight meal that feels both rich and flavorful.

The image shows a close-up of a white bowl filled with pieces of browned chicken in a creamy, pale yellow sauce. There are about eight pieces of chicken, each with a crispy, golden-brown sear on top. Slices of bright green jalapeño peppers with visible seeds are scattered on and around the chicken, adding a pop of color. The sauce looks thick and smooth, with small bits of herbs and pepper sprinkled throughout. The whole dish sits on a white marbled surface, and the lighting highlights the juicy texture of the chicken and the glossy sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp Butter (or coconut oil for a dairy-free option)
1 cup Heavy Cream (or coconut cream for a dairy-free option)
½ cup Parmesan Cheese (or shredded hard cheese like Pecorino or nutritional yeast for dairy-free)
2 lbs Chicken, cut into thin strips (or chicken thighs for more flavor and juiciness)
1 tsp Sea Salt (adjust to taste)
1 tsp Ground Pepper (use more for extra spice)
1 White Onion, diced (yellow onion can be used)
2 tbsp Garlic, diced (or 1 tsp garlic powder as a quick substitute)
½ cup Roasted Red Pepper, sliced (can substitute fresh bell pepper or omit)
½ cup Pepperoncini Peppers, drained (adjust heat by choosing mild or hot)
½ cup Chicken Stock (or vegetable broth for a vegetarian twist)
1 tbsp Italian Seasoning (homemade blend works well)

Instructions

Step 1: Season the chicken strips generously with sea salt and ground pepper. Let them marinate for about 10 minutes while preparing the other ingredients.
Step 2: In a large skillet, melt 2 tablespoons of butter over medium-high heat until bubbly. Add the chicken in a single layer and cook for 8 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
Step 3: In the same skillet, add another tablespoon of butter if needed. Sauté the diced onion and garlic over medium heat for about 5 minutes until the onions turn translucent and fragrant.
Step 4: Pour in the chicken stock and add the sliced roasted red peppers. Bring to a simmer and reduce by half for approximately 5 minutes until the sauce thickens slightly.
Step 5: Turn off the heat and whisk in the heavy cream and Parmesan cheese until smooth. Return the skillet to medium-high heat and warm the sauce, achieving a creamy consistency.
Step 6: Stir in Italian seasoning and pepperoncini peppers. Gently fold the cooked chicken back into the sauce. Simmer for 3-5 minutes until heated through and well combined.
Step 7: Serve hot over rice, pasta, or steamed vegetables for a complete meal.

Tips & Variations

Whisk in the cream off the heat to prevent curdling and keep the sauce silky smooth.
Use a meat thermometer to ensure chicken reaches 165°F for safe, juicy results.
If the sauce thickens too much, add extra chicken stock to loosen it to your liking.
For dairy-free, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
Try adding fresh spinach or mushrooms for extra veggies and texture.
Adjust spice level by choosing mild or hot pepperoncini peppers.
For a vegetarian version, use plant-based chicken alternatives and vegetable broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days to keep flavors fresh. For longer storage, freeze the cooled dish in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently in a skillet over low heat, adding a splash of chicken stock to maintain creaminess. Avoid leaving the dish at room temperature for more than 2 hours to ensure safety.

How to Serve

The image shows a close-up of seven browned, grilled chicken pieces with golden brown grill marks, placed in a creamy white sauce that has herbs and small green bits mixed in. Bright green sliced jalapeños are scattered on top and around the chicken, adding a fresh, spicy look. The dish is inside a white bowl, and the texture of the sauce looks smooth and rich, slightly thick enough to coat the chicken. The background is a subtle white marble texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken should I use for this recipe?

Boneless, skinless chicken breasts are recommended for a lean option, but chicken thighs add extra richness and juiciness. You can also use plant-based chicken alternatives for a vegetarian version.

How should I store leftovers?

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. This makes it great for meal prepping and enjoying later in the week.

Can I freeze this dish?

Yes, you can freeze the Creamy Pepperoncini Chicken Skillet for up to 3 months. Cool completely, place in a freezer-safe container, then thaw overnight in the fridge before reheating gently on the stovetop.

What if my sauce thickens too much?

If the sauce becomes too thick, simply whisk in a splash of chicken stock or water over low heat until the desired consistency is reached.

Are there any dietary considerations I should be aware of?

This recipe can be made dairy-free by substituting coconut cream and nutritional yeast for heavy cream and Parmesan. Also, be mindful of the heat level of pepperoncini peppers to suit your preference.

How can I tell if the chicken is fully cooked?

The best way is to use a meat thermometer; the internal temperature should reach 165°F to ensure it is safe and tender.