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Creamy Pepperoncini Chicken Skillet

Creamy Pepperoncini Chicken Skillet for a Cozy Dinner Delight

Enjoy a Cozy Dinner Delight with this Creamy Pepperoncini Chicken Skillet, ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Butter Use olive oil for a lighter option.
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free option.
  • ½ cup Parmesan Cheese Substitution with Pecorino Romano is also effective.
  • 1 tablespoon Italian Seasoning Homemade seasoning or just basil and oregano can work as well.
For the Chicken
  • 2 lbs Chicken, cut into thin strips Substitute with chicken thighs for more moisture.
  • 1 teaspoon Sea Salt Adjust based on preference or dietary restrictions.
  • 1 teaspoon Ground Pepper Use black or white pepper according to taste.
For the Vegetables
  • 1 medium White Onion, diced Shallots can be used for a milder flavor.
  • 2 tablespoons Garlic, diced Use garlic powder in a pinch, though fresh is preferred for flavor.
  • ½ cup Roasted Red Pepper, drained and sliced Fresh bell peppers can work for a crunchier texture.
  • ½ cup Pepperoncini Peppers, drained For more heat, use spicy pickled peppers instead.
For Moisture
  • ½ cup Chicken Stock Vegetable stock can be used as a substitute.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Cut 2 pounds of chicken into thin strips and season with 1 teaspoon of sea salt and 1 teaspoon of ground pepper.
  2. Sauté the Chicken: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken strips and sauté for about 8 minutes until golden brown. Remove the chicken and set aside.
  3. Sauté Onions and Garlic: In the same skillet, add the diced onion and 2 tablespoons of diced garlic. Sauté for 3-4 minutes until onions are translucent.
  4. Add Stock and Peppers: Pour in ½ cup of chicken stock and mix in ½ cup of sliced roasted red peppers. Simmer for about 5 minutes.
  5. Incorporate the Cream and Cheese: Turn off the heat and slowly whisk in 1 cup of heavy cream and ½ cup of shredded Parmesan cheese.
  6. Season the Sauce: Return the skillet to medium heat and stir in 1 tablespoon of Italian seasoning and ½ cup of drained pepperoncini peppers.
  7. Combine Chicken with Sauce: Add the sautéed chicken back into the skillet and stir to coat with the creamy sauce. Simmer for an additional 3-5 minutes.
  8. Serve and Enjoy: Spoon the Creamy Pepperoncini Chicken Skillet over a bed of rice, pasta, or steamed vegetables.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 15gProtein: 38gFat: 46gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 160mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. To freeze, let the dish cool completely, then store in a freezer-safe container for up to 3 months.

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