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Creamy Pepperoncini Chicken Skillet

Creamy Pepperoncini Chicken Skillet: A Cozy Weeknight Delight

Creamy Pepperoncini Chicken Skillet is a quick, cozy dish perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Butter Can be replaced with olive oil for a dairy-free version.
  • 2 lbs Chicken, cut into thin strips Boneless, skinless chicken thighs can be used for juicier results.
  • 1 tsp Sea Salt Kosher salt is an acceptable alternative.
  • 1 tsp Ground Pepper Freshly ground black pepper is preferred for better flavor.
For the Sauce
  • 1 White Onion, diced Yellow onion can be used for a similar taste.
  • 2 tablespoons Garlic, diced Garlic powder can be used in a pinch (1 tsp).
  • ½ cup Chicken Stock Vegetable broth can be used for a non-meat version.
  • ½ cup Roasted Red Pepper, drained and sliced Fresh red bell pepper can be roasted and used.
  • 1 cup Heavy Cream Full-fat coconut cream can be used as a dairy-free alternative.
  • ½ cup Parmesan Cheese, shredded Grana Padano or Pecorino Romano can be used for a different flavor profile.
  • 1 tablespoon Italian Seasoning A mixture of dried basil, oregano, and thyme can be substituted.
  • ½ cup Pepperoncini Peppers, drained Banana peppers can be used for a sweeter alternative.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Pat chicken strips dry with a paper towel, season with sea salt and ground pepper, and let rest for 10 minutes.
  2. In a large skillet, melt butter over medium-high heat. Add chicken strips and sear for 8–10 minutes until golden brown and cooked through.
  3. In the same skillet, add more butter if needed and toss in diced onion. Sauté for 4–5 minutes until translucent, then add garlic and cook for 1 more minute.
  4. Pour in chicken stock and add roasted red peppers, scraping the bottom to release brown bits. Simmer for 5–7 minutes until reduced by half.
  5. Remove skillet from heat and stir in cream and Parmesan cheese until smooth and well blended.
  6. Return cooked chicken to the skillet, stir in Italian seasoning and pepperoncini peppers. Simmer for 3–4 minutes until heated through.
  7. Allow to rest for a minute, adjust seasoning if needed, and serve hot, garnished with extra Parmesan and pepperoncini.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 10gProtein: 30gFat: 40gSaturated Fat: 20gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.

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