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Creamy Pepperoncini Chicken Skillet

Creamy Pepperoncini Chicken Skillet for a Cozy Weeknight Dinner

A quick and easy Creamy Pepperoncini Chicken Skillet recipe that offers tender chicken in a rich, tangy sauce, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 lbs Chicken, cut into thin strips Thighs can offer a juicier texture.
  • 1 tbsp Butter Adds richness; olive oil can be used for a lighter flavor.
  • 1 tsp Sea Salt Kosher salt can be used as an alternative.
  • 1 tsp Ground Pepper White pepper works well for a milder kick.
  • 1 piece White Onion, diced Yellow onion can substitute seamlessly.
  • 2 tbsp Garlic, diced Garlic powder is a decent alternative in moderation.
For the Sauce
  • 0.5 cup Chicken Stock Swap with vegetable broth for a vegetarian version.
  • 0.5 cup Roasted Red Peppers, drained and sliced Fresh bell peppers can be used but will require longer cooking time.
  • 1 cup Heavy Cream For a dairy-free option, use coconut cream.
  • 0.5 cup Parmesan Cheese, shredded Mozzarella or vegan cheese can be used for flexibility.
  • 1 tbsp Italian Seasoning A blend of dried basil, oregano, and thyme works if needed.
  • 0.5 cup Pepperoncini Peppers, drained and sliced Feel free to choose milder peppers.

Equipment

  • Large skillet

Method
 

Preparation Steps
  1. Begin by cutting 2 pounds of chicken into thin strips and season with 1 teaspoon of sea salt and 1 teaspoon of ground pepper.
  2. In a large skillet, melt 2 tablespoons of butter over medium-high heat and add chicken strips cooking until golden brown, about 8 minutes.
  3. Lower heat, add 1 diced white onion, and sauté for about 5 minutes until translucent. Add 2 tablespoons of diced garlic for 1-2 more minutes.
  4. Pour in ½ cup of chicken stock and stir in ½ cup of sliced roasted red peppers, simmer for 5 minutes.
  5. Turn off heat and stir in 1 cup of heavy cream and ½ cup of shredded Parmesan until smooth.
  6. Add 1 tablespoon of Italian seasoning and ½ cup of drained pepperoncini to the creamy sauce, then return the chicken.
  7. Simmer for about 3-5 minutes, then serve over rice, pasta, or with sautéed vegetables.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 10gProtein: 36gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 750IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, use a freezer-safe container for up to 2 months. Reheat gently, adding broth or cream if the sauce is too thick.

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