Description
This creamy pepperoncini chicken skillet is a fast, one-pan meal loaded with bold flavor. Juicy chicken cooks in a rich Parmesan cream sauce with tangy pepperoncini peppers for a cozy, satisfying dinner that works just as well for busy nights or make-ahead meals.
Ingredients
Scale
- 2 tablespoons butter
- 2 pounds chicken, sliced into thin pieces
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 white onion, finely chopped
- 2 tablespoons minced garlic
- ½ cup chicken broth
- ½ cup roasted red peppers, sliced and drained
- 1 cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ cup pepperoncini peppers, drained (whole, sliced, or rings)
Instructions
- Slice the chicken into narrow strips and season evenly with salt and pepper.
- Heat a large skillet over medium-high heat and melt the butter. Add the chicken and cook until golden on the outside. Transfer the chicken to a plate and set aside.
- In the same skillet, add the onion and garlic. Cook until soft and fragrant, scraping up any browned bits from the pan.
- Pour in the chicken broth and add the roasted red peppers. Let the liquid simmer until reduced by about half.
- Lower the heat and slowly whisk in the cream and Parmesan cheese until the sauce becomes smooth and creamy.
- Stir in the Italian seasoning and pepperoncini peppers.
- Return the chicken to the skillet and simmer until the chicken is fully cooked and the sauce thickens slightly.
- Serve warm over rice, vegetables, or pasta, and enjoy.
Notes
- Swap the heavy cream for coconut cream to make it dairy-free.
- Use vegetable broth and plant-based chicken for a vegetarian-friendly version.
- Choose mild or hot pepperoncini depending on how much heat you like.
- Finish with extra Parmesan or chopped fresh parsley for a simple garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 plate
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 150 mg