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–+ servings

Creamy Pepperoncini Chicken Skillet

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A quick and easy hearty chicken skillet meal with a creamy sauce and a hint of tanginess from pepperoncini, perfect for busy weeknight dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 tbsp butter For cooking.
  • 2 lbs chicken, cut into thin strips Can substitute with turkey or a plant-based option.
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 1 white onion diced
  • 2 tbsp garlic, diced
  • ½ cup chicken stock Use homemade for extra flavor.
  • ½ cup roasted red pepper, drained and sliced
  • 1 cup heavy cream Can substitute with coconut cream for a dairy-free version.
  • ½ cup Parmesan cheese, shredded Can substitute with nutritional yeast for dairy-free.
  • 1 tbsp Italian seasoning
  • ½ cup pepperoncini peppers, drained Can be sliced, ring, or whole.

Method
 

Preparation
  1. Cut the chicken into thin strips and season with salt and pepper.
  2. In a large skillet, melt the butter over medium-high heat.
  3. Add the seasoned chicken strips to the skillet and cook until browned on all sides. Remove from the skillet and set aside.
  4. In the same skillet, add diced onions and minced garlic. Sauté until fragrant and golden.
  5. Pour in the chicken stock and roasted red peppers, allowing the mixture to reduce by half.
  6. Turn off the heat and gradually stir in the heavy cream and Parmesan cheese until smooth.
  7. Return to medium heat and add Italian seasoning and pepperoncini peppers, stirring well.
  8. Add the cooked chicken back into the pan and let it simmer until fully cooked and sauce thickens.
  9. Serve hot over rice, vegetables, or pasta.

Nutrition

Serving: 1gCalories: 580kcalCarbohydrates: 10gProtein: 40gFat: 40gSaturated Fat: 24gSodium: 900mgFiber: 1gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on the stove or microwave until heated through. Consider garnishing with parsley or extra Parmesan before serving.
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