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 pepper, drained and sliced

1 cup heavy cream

½ cup parmesan cheese, shredded

1 tbsp Italian seasoning

½ cup pepperoncini peppers, drained (sliced, rings, or whole)

Instructions

Step 1: In a large, heavy skillet, melt the butter over medium-high heat.

Step 2: Season the chicken strips with sea salt and ground pepper, then add them to the pan. Brown the chicken on all sides, turning every few minutes, until golden brown, about 8 minutes total. Remove the chicken from the pan—it doesn’t need to be fully cooked through yet.

Step 3: Add the diced garlic and onion to the same pan and cook, stirring occasionally, until browned and fragrant, about 5 minutes.

Step 4: Pour in the chicken stock and add the roasted red peppers. Let the mixture simmer and reduce by half, about 5 minutes.

Step 5: Turn off the heat. Slowly whisk in the heavy cream and parmesan cheese, stirring vigorously to combine evenly.

Step 6: Return the pan to medium-high heat. Add Italian seasoning, pepperoncini peppers, and the browned chicken back into the skillet.

Step 7: Let the sauce reduce by half while the chicken finishes cooking through to an internal temperature of 165°F. If the sauce gets too thick, add a splash more chicken stock to thin it as needed.

Step 8: Remove from heat and serve hot over your choice of vegetables, pasta, rice, or enjoy on its own!

Tips & Variations

For a lighter version, substitute half of the heavy cream with coconut milk or use half-and-half instead.

Chicken thighs can be used instead of breasts for juicier meat.

If you prefer less heat, reduce the amount of pepperoncini peppers or remove the seeds before adding.

Add fresh herbs like parsley or basil at the end for extra freshness.

Storage

Store leftover chicken skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to prevent the cream sauce from separating. You can add a splash of chicken stock or water when reheating to loosen the sauce if needed.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken strips to ensure even cooking and prevent excess moisture from diluting the sauce.

What can I serve with creamy pepperoncini chicken?

This dish pairs wonderfully with steamed vegetables, pasta, rice, or even mashed potatoes. A simple green salad also complements the richness of the sauce nicely.