Creamy Pepperoncini Chicken Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons of fresh butter
02 -
2 pounds of boneless chicken, sliced into tender strips
03 -
1 teaspoon of premium sea salt
04 -
1 teaspoon of freshly ground black pepper
05 -
1 medium white onion, finely diced
06 -
2 tablespoons of fresh garlic, minced
→ Sauce & Flavor
07 -
½ cup of quality chicken stock
08 -
½ cup of roasted red peppers, drained and thinly sliced
09 -
1 cup of rich heavy cream
10 -
½ cup of freshly grated parmesan cheese
11 -
1 tablespoon of authentic Italian seasoning blend
12 -
½ cup of tangy pepperoncini peppers, drained and prepared to your liking
# Instructions:
01 -
Heat a large, heavy-bottomed skillet over medium-high heat and melt the butter until it's golden and fragrant. While the butter melts, season your chicken strips generously with sea salt and freshly ground pepper, making sure each piece is well-coated.
02 -
Add the seasoned chicken strips to the hot buttered pan and let them sear beautifully. Turn the pieces every few minutes to get that gorgeous golden-brown color on all sides - this should take about 8 minutes total. Don't worry if the chicken isn't fully cooked through yet, we'll finish it later.
03 -
Take the browned chicken out of the pan and set it aside on a plate. Now add your diced onion and minced garlic to the same pan, letting them caramelize in all those wonderful chicken drippings for about 5 minutes until they're golden and aromatic.
04 -
Pour in the chicken stock and add those beautiful roasted red pepper slices. Let this mixture bubble and reduce by half - this concentrates all those amazing flavors and should take another 5 minutes or so.
05 -
Turn off the heat completely, then slowly pour in the heavy cream while whisking constantly to prevent any curdling. Add the parmesan cheese gradually, whisking vigorously as you go to create a silky smooth sauce.
06 -
Gently bring the heat back up to medium-high and stir in the Italian seasoning and those tangy pepperoncini peppers. Return the chicken to the pan and let everything simmer together until the sauce reduces by half and the chicken reaches a perfect 165°F internal temperature. If the sauce gets too thick, just add a splash more stock to loosen it up. Serve this beauty over rice, pasta, vegetables, or enjoy it all on its own!
# Notes:
01 -
This hearty skillet dish combines tender chicken with a rich, tangy cream sauce that's absolutely irresistible served over rice, pasta, or fresh vegetables.
02 -
The pepperoncini peppers add a delightful tangy kick that perfectly balances the richness of the cream and parmesan cheese.
03 -
Make sure to let the sauce reduce properly - this concentrates the flavors and creates that perfect creamy consistency you're looking for.