Description
Enjoy a creamy, tangy Pepperoncini Chicken Skillet with a rich sauce and juicy chicken, perfect for a quick, flavorful weeknight dinner.
Ingredients
Scale
- 2 tbsp butter: Adds richness and flavor, forming the base for sautéing.
- 2 lbs chicken, cut into thin strips: Provides protein and acts as the main component of the dish.
- 1 tsp sea salt: Enhances overall flavor; adjust to taste.
- 1 tsp ground pepper: Adds a mild kick and depth to the dish.
- 1 white onion, diced: Contributes sweetness and aroma; it’s a staple in many savory dishes.
- 2 tbsp garlic, diced: Infuses savory notes and enhances the overall flavor profile.
- ½ cup chicken stock: Provides moisture and richness to the sauce.
- ½ cup roasted red pepper, drained and sliced: Adds a burst of color and a mild, sweet flavor.
- 1 cup heavy cream: Creates the creamy texture that makes this dish indulgent.
- ½ cup parmesan cheese, shredded: Adds a savory, salty element that complements the other flavors.
- 1 tbsp Italian seasoning: A blend of herbs that infuses the dish with aromatic notes.
- ½ cup pepperoncini peppers, drained: The star ingredient that brings tanginess and a slight heat.
Instructions
- In a large pan, melt 2 tbsp butter over medium-high heat. Let the butter melt completely until it starts to bubble.
- While the butter is melting, season 2 lbs chicken, cut into thin strips with 1 tsp sea salt and 1 tsp ground pepper. Make sure the chicken is well-coated.
- Add the seasoned chicken to the pan. Cook for about 8 minutes, turning occasionally until the chicken is nicely browned. It doesn’t need to be fully cooked through at this point.
- Once browned, remove the chicken from the pan and set it aside.
- In the same pan, add 2 tbsp diced garlic and 1 diced white onion. Sauté for about 5 minutes until the onion is translucent and fragrant.
- Pour in ½ cup chicken stock and add ½ cup roasted red pepper, drained and sliced. Allow the mixture to simmer and reduce by half for about 5 minutes.
- Turn off the heat, and stir in 1 cup heavy cream and ½ cup shredded parmesan cheese. Whisk everything together until it’s well blended.
- Return the pan to medium-high heat, and add 1 tbsp Italian seasoning, ½ cup drained pepperoncini peppers, and the cooked chicken back into the pan. Mix well.
- Cook until the sauce reduces and the chicken reaches an internal temperature of 165°F (about 5-10 more minutes). If the sauce becomes too thick, add a bit more chicken stock to adjust the consistency.
Serve hot, accompanied by your choice of rice, pasta, or fresh vegetables to soak up the creamy sauce.