Creamy Pepperoncini Chicken Skillet Recipe
Creamy Pepperoncini Chicken Skillet is a quick, comforting American dish featuring tender chicken strips cooked in a rich and tangy creamy sauce made with heavy cream, Parmesan cheese, pepperoncini peppers, and Italian seasoning. This skillet meal combines the warmth of sautéed garlic and onions with the vibrant flavors of roasted red peppers and pepperoncini, creating a luscious one-pan dinner perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Sauce
- 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)
For the Chicken
- 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)
For the Vegetables
- 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)
For the Sauce Base
- ½ cup Chicken Stock (Substitution: Vegetable broth for vegetarian)
- 1 tbsp Italian Seasoning (Homemade blends can be used)
Instructions
- Prep the Chicken: Cut chicken into thin strips and season generously with sea salt and ground pepper. Let it marinate for about 10 minutes to enhance flavor as you prepare other ingredients.
- Brown the Chicken: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken strips in a single layer and cook for about 8 minutes, turning occasionally until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
- Sauté Garlic and Onions: In the same skillet, add another tablespoon of butter if needed. Add diced onion and minced garlic and sauté over medium heat for about 5 minutes until onions are translucent and fragrant, stirring occasionally.
- Create the Sauce: Pour in ½ cup chicken stock and add sliced roasted red peppers. Bring to a simmer over medium heat and let the liquid reduce by half for about 5 minutes until sauce thickens slightly.
- Add Cream and Cheese: Turn off heat and whisk in 1 cup heavy cream and ½ cup shredded Parmesan until smooth and well combined. Return skillet to medium-high heat and warm sauce through, achieving a creamy consistency.
- Finish with Seasonings: Stir in 1 tablespoon Italian seasoning and drained ½ cup pepperoncini peppers. Gently fold the reserved chicken back into the skillet, coating it with sauce. Simmer for 3-5 minutes until everything is heated through.
- Serve and Enjoy: Serve the creamy pepperoncini chicken over rice, pasta, or steamed vegetables for a delicious, hearty meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover dish in freezer-safe containers for up to 3 months; thaw overnight in fridge before reheating.
- Reheat gently in a skillet over low heat, adding a splash of chicken stock if sauce thickens too much.
- To prevent sauce from curdling, always whisk in cream off the heat.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety and juiciness.
- Adjust the type of pepperoncini (mild or hot) to suit your preferred heat level.
- For dairy-free version, substitute heavy cream with coconut cream and Parmesan cheese with nutritional yeast.
- Make ahead by prepping chicken, onions, and peppers up to 24 hours in advance, storing separately in the refrigerator.
Keywords: Creamy Pepperoncini Chicken, Skillet Chicken, Creamy Chicken Recipes, Pepperoncini Recipes, One Pan Chicken, Weeknight Dinner, Comfort Food
