Creamy Pepperoncini Chicken Skillet Recipe
Creamy Pepperoncini Chicken Skillet is a flavorful and easy-to-make dish featuring tender chicken strips cooked in a rich, creamy sauce with tangy pepperoncini peppers, roasted red peppers, and Italian seasoning. Perfect for a comforting weeknight meal, this dish balances spicy, savory, and creamy elements for a deliciously satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Scale
Chicken and Seasonings
- 2 lbs chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
Sauce Components
- 2 tbsp butter
- 1 white onion, diced
- 2 tbsp garlic, diced
- ½ cup chicken stock
- ½ cup roasted red pepper, drained and sliced
- 1 cup heavy cream
- ½ cup parmesan cheese, shredded
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained (sliced, ring, or whole)
Optional Substitutions
- Use coconut cream instead of heavy cream for a dairy-free option.
- Replace chicken stock with vegetable broth for a vegetarian twist using plant-based chicken alternatives.
- Adjust the spice level by using mild or hot pepperoncini.
Instructions
- Prep the Chicken: Start by cutting the chicken into thin strips. Season it evenly with sea salt and ground pepper to enhance its natural flavors.
- Brown the Chicken: In a large heavy 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 doesn’t need to be fully cooked at this stage. Remove from pan and set aside.
- Sauté Garlic and Onions: In the same skillet, add diced onions and garlic. Cook for about 5 minutes until browned and fragrant. This step builds the aroma and flavor base of the sauce.
- Create the Sauce: Pour in the chicken stock and roasted red peppers. Let the mixture simmer and reduce by half, about 5 minutes, concentrating the flavors.
- Add the Cream and Cheese: Remove from heat briefly and slowly stir in the heavy cream and shredded parmesan cheese while whisking vigorously to achieve a smooth and creamy sauce. Return heat to medium-high.
- Finish with Italian Seasoning and Pepperoncinis: Stir in Italian seasoning and pepperoncini peppers. Return the partially cooked chicken to the skillet and simmer in the sauce until the chicken reaches an internal temperature of 165°F and the sauce thickens. If the sauce becomes too thick, add more chicken stock to reach desired consistency.
- Serve and Enjoy: Remove from heat once the chicken is cooked through and the sauce is creamy and well combined. Serve over rice, pasta, or vegetables for a complete meal.
Notes
- Use coconut cream instead of heavy cream to make the recipe dairy-free.
- Vegetarian variations can be made by substituting chicken stock with vegetable broth and using plant-based chicken alternatives.
- Adjust the heat of the dish by choosing mild or hot pepperoncini peppers according to your taste preferences.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe (approx. 7 oz chicken with sauce)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: Creamy Pepperoncini Chicken, Pepperoncini Chicken Skillet, Italian Chicken Recipes, Creamy Chicken Dinner, Easy Chicken Skillet
