Easy Creamy Pepperoncini Chicken Skillet (Print version)
Tender chicken strips simmered in a creamy parmesan pepperoncini sauce with roasted red peppers, ready in about 30 minutes.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken breasts, cut into thin strips
02 -
1 teaspoon fine sea salt
03 -
1 teaspoon black pepper
04 -
1 tablespoon olive oil
05 -
2 tablespoons unsalted butter
For the creamy pepperoncini sauce
06 -
1 medium white onion, diced
07 -
4 garlic cloves, minced
08 -
1/2 cup (120 ml) chicken stock
09 -
1/2 cup (85 g) roasted red peppers, drained and sliced
10 -
1 cup (240 ml) heavy cream
11 -
1/2 cup (50 g) freshly grated parmesan cheese
12 -
1 tablespoon Italian seasoning
13 -
1/2 cup (75 g) sliced pepperoncini peppers, drained
14 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Pat the chicken strips dry and season them with the salt and black pepper.
02 -
Heat the olive oil and butter in a large heavy skillet over medium-high heat. Add the chicken in a single layer and cook for about 6-8 minutes, turning once or twice, until golden on the outside. Transfer to a plate.
03 -
Reduce the heat to medium. Add the onion to the same skillet and cook for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute.
04 -
Pour in the chicken stock and scrape the bottom of the pan. Simmer for about 4-5 minutes until the liquid reduces by about half.
05 -
Lower the heat. Stir in the roasted red peppers, heavy cream, parmesan, and Italian seasoning until the cheese melts and the sauce looks smooth.
06 -
Return the chicken and any juices to the skillet. Add the pepperoncini and simmer gently for 4-6 minutes, until the chicken reaches 165 F and the sauce thickens slightly. Garnish with parsley if using.
# Good to know:
01 -
Serve over rice, pasta, mashed potatoes, cauliflower rice, or roasted vegetables.
02 -
Add a teaspoon or two of pepperoncini brine at the end for a sharper tang.
03 -
Reheat leftovers gently with a splash of stock to loosen the sauce.