Creamy Pepperoncini Chicken Skillet (Printable Version)
# What You’ll Need:
01 -
2 tbsp butter
02 -
2 lbs chicken, cut into thin strips
03 -
1 tsp sea salt
04 -
1 tsp ground black pepper
05 -
1 white onion, diced
06 -
2 tbsp garlic, diced
07 -
½ cup chicken stock
08 -
½ cup roasted red peppers, drained and sliced
09 -
1 cup heavy cream
10 -
½ cup parmesan cheese, shredded
11 -
1 tbsp Italian seasoning
12 -
½ cup pepperoncini peppers, drained
# Steps to Follow:
01 -
In a large, heavy pan, melt butter on medium-high heat.
02 -
Season chicken with sea salt and ground pepper, then add to pan. Brown chicken on all sides, turning every couple of minutes, about 8 minutes total.
03 -
Remove chicken from the pan. Note: Chicken might not yet reach 165°F internal temperature; this is fine at this stage.
04 -
Add diced garlic and onion to the pan. Let them brown for about 5 minutes.
05 -
Add chicken stock and sliced roasted red peppers to the pan. Let the mixture reduce to half, about 5 minutes.
06 -
Turn off the heat and slowly stir in heavy cream and shredded parmesan cheese. Whisk vigorously as you add the cream.
07 -
Slowly bring heat back to medium-high. Add Italian seasoning, pepperoncini peppers, and the chicken back to the pan.
08 -
Let the sauce reduce by half while bringing the chicken to a full 165°F internal temperature. Add extra stock if needed to adjust the sauce consistency during cooking.
09 -
Remove from heat and serve over vegetables, pasta, rice, or enjoy on its own.