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Creamy Pepperoncini Chicken Skillet

Creamy Pepperoncini Chicken Skillet is a vibrant, 30-minute, one-pan meal. It combines tender chicken strips, savory roasted red peppers, and the signature vinegary tang and mild heat of pepperoncini peppers, all enveloped in a rich, velvety cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

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
  • 0.5 cup chicken stock
  • 0.5 cup roasted red pepper, drained and sliced
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, shredded
  • 1 tbsp Italian seasoning
  • 0.5 cup pepperoncini peppers, drained (sliced, ring, or whole)

Equipment

  • large skillet or pan
  • Whisk or spatula

Method
 

  1. Cut the chicken into thin strips and season with salt and pepper. In a large skillet, melt the butter over medium-high heat. Add the seasoned chicken strips and cook until browned on all sides (about 8 minutes). The chicken does not need to be fully cooked yet. Remove the chicken from the skillet and set aside.
  2. Add the diced onions and garlic to the same skillet and sauté until fragrant and golden, about 5 minutes.
  3. Pour in the chicken stock and roasted red peppers. Let the mixture reduce by half, which takes about 5 minutes, to deepen the flavor.
  4. Turn off the heat. Slowly stir in the heavy cream and shredded Parmesan cheese, whisking vigorously to create a smooth, creamy sauce without clumps.
  5. Return the heat to medium. Add the Italian seasoning and pepperoncini peppers. Stir well.
  6. Add the browned chicken back to the pan and simmer in the sauce until the chicken is fully cooked (internal temperature of $165^{circ}text{F}$) and the sauce has thickened to a creamy consistency. If the sauce becomes too thick, add a splash of chicken stock to thin it out.
  7. Remove from heat and serve hot over your choice of rice, vegetables, or pasta.

Notes

Use freshly shredded Parmesan cheese for the smoothest sauce. To prevent the cream from curdling, turn off the heat before slowly stirring in the heavy cream and Parmesan. Adjust the heat level by increasing or decreasing the amount of pepperoncini peppers. If the sauce becomes too thick, add a splash of chicken stock to thin it out while stirring on low heat.