Creamy Pepperoncini Chicken Skillet (Print Version)
Juicy chicken strips cooked with tangy pepperoncini and creamy sauce in a flavorful skillet meal.
# Ingredients:
Poultry
01 -
2 lbs chicken, thinly sliced strips
Seasonings
02 -
1 tsp sea salt
03 -
1 tsp ground black pepper
04 -
1 tbsp Italian seasoning
Vegetables and Peppers
05 -
1 white onion, diced
06 -
2 tbsp garlic, diced
07 -
½ cup roasted red peppers, drained and sliced
08 -
½ cup pepperoncini peppers, drained and sliced or whole
Liquids and Dairy
09 -
2 tbsp unsalted butter
10 -
½ cup chicken stock
11 -
1 cup heavy cream
12 -
½ cup Parmesan cheese, shredded
# Instructions:
01 -
Melt the butter in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper, then add to the pan. Brown on all sides by turning every few minutes, about 8 minutes total.
02 -
Remove chicken from the pan and set aside. Add the diced garlic and onion to the skillet and sauté until browned, approximately 5 minutes.
03 -
Pour in the chicken stock and add roasted red peppers. Let the mixture reduce by half over medium heat, about 5 minutes.
04 -
Turn off the heat temporarily. Whisk in the heavy cream and Parmesan cheese slowly and vigorously to form a smooth sauce.
05 -
Return heat to medium-high and add Italian seasoning, pepperoncini peppers, and the browned chicken. Let the sauce reduce by half, ensuring the chicken reaches an internal temperature of 165°F. Add extra chicken stock if sauce thickens too much.
06 -
Remove the pan from heat and serve the chicken and sauce over vegetables, pasta, rice, or enjoy as is.
# Notes:
01 -
It is acceptable for the chicken to be slightly undercooked after browning since it will finish cooking in the sauce. Use a meat thermometer to confirm the final internal temperature.