Creamy Pepperoncini Chicken Skillet
A creamy, flavorful chicken skillet dish with tender strips of chicken, zesty pepperoncini, roasted red peppers, and parmesan cream sauce. Perfect for busy weeknights yet elegant enough to serve for casual company dinners.
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
- ½ cup chicken stock
- ½ cup roasted red pepper drained and sliced
- 1 cup heavy cream or coconut cream for dairy-free
- ½ cup parmesan cheese shredded
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers drained (sliced, rings, or whole)
Instructions
- Cut the chicken into thin strips and season with sea salt and pepper.
- Melt butter in a large skillet over medium-high heat. Add chicken and cook for about 8 minutes until browned on all sides, then remove and set aside.
- In the same skillet, sauté onions and garlic for 5 minutes until golden and fragrant.
- Pour in chicken stock and roasted red peppers, simmer for 5 minutes to reduce by half.
- Turn off the heat, stir in heavy cream and parmesan, whisking until smooth. Return to medium-high heat and cook until the sauce thickens slightly.
- Add Italian seasoning and pepperoncini, then return the chicken to the skillet. Simmer until fully cooked to 165°F, adding more stock if the sauce is too thick.
- Serve hot over rice, pasta, or vegetables, with extra parmesan or fresh herbs if desired.