Go Back
Print Recipe

Pepperoncini Chicken Skillet

This creamy pepperoncini chicken skillet features tender strips of seasoned chicken simmered in a garlic-onion sauce with roasted red peppers, Parmesan, and tangy pepperoncini. It’s a one-pan dinner that’s hearty, flavorful, and easy enough for any night of the week.
Calories:
Author: Sandra Myers

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 peppers 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 salt and pepper.
  • Melt butter in a large skillet over medium-high heat and brown the chicken for about 8 minutes; remove and set aside.
  • Add diced onions and garlic to the skillet and sauté for 5 minutes until fragrant and lightly browned.
  • Pour in chicken stock and roasted red peppers, cooking about 5 minutes until reduced by half.
  • Remove from heat, stir in heavy cream and Parmesan until smooth, then return to medium-high heat.
  • Add Italian seasoning and pepperoncini, then return the chicken to the skillet and simmer until cooked through and the sauce thickens.
  • Serve hot over rice, pasta, or roasted vegetables, spooning the creamy sauce on top.