Creamy Pepperoncini Chicken Skillet: Quick & Flavorful
Ingredients
Scale
- 2 tbspbutter
- 2lbs chicken, cut into thin strips
- 1 tspsea salt
- 1 tspground pepper
- 1white onion, diced
- 2 tbspgarlic, diced
- ½ cupchicken stock
- ½ cuproasted red pepper, drained and sliced
- 1 cupheavy cream
- ½ cupParmesan cheese, shredded
- 1 tbspItalian seasoning
- ½ cuppepperoncini peppers, drained (sliced, ring, or whole)
Instructions
- Begin by cutting the chicken into thin strips, ensuring even cooking. Season the chicken pieces generously with sea salt and ground pepper.
- In your large skillet, melt the butter over medium-high heat until bubbling. Add the seasoned chicken strips to the skillet in a single layer, allowing them space to brown nicely. Cook the chicken until golden on all sides, about 6-8 minutes. Remove from skillet.
- Lower the heat and toss in the diced onions and garlic. Sauté for about 2-3 minutes until onions become translucent.
- Pour in the chicken stock and add the sliced roasted red peppers. Simmer to reduce liquid by half, about 5 minutes.
- With heat off, stir in heavy cream and shredded Parmesan cheese until smooth. Return the heat to medium and add Italian seasoning and pepperoncini.
- Return the browned chicken to the skillet, gently stir into the creamy sauce, and simmer for 5-7 minutes.
Notes
For a lower-fat version, substitute the heavy cream with a lighter alternative. Store leftovers in an airtight container.
Nutrition
- Calories: 620 per serving
- Protein: 45 g