Creamy Pepperoncini Chicken Skillet (Print-Friendly Version)

Juicy chicken strips cooked with tangy pepperoncini peppers in a creamy parmesan sauce - perfect for busy weeknight dinners.

# What You Need:

→ Main Ingredients

01 - 2 tablespoons butter
02 - 2 pounds chicken breast, cut into thin strips
03 - 1 teaspoon sea salt
04 - 1 teaspoon ground black pepper
05 - 1 white onion, diced
06 - 2 tablespoons garlic, minced
07 - ½ cup chicken stock
08 - ½ cup roasted red peppers, drained and sliced
09 - 1 cup heavy cream
10 - ½ cup parmesan cheese, freshly shredded
11 - 1 tablespoon Italian seasoning
12 - ½ cup pepperoncini peppers, drained

# How to Make It:

01 - In a large, heavy pan, melt butter over medium-high heat. Season chicken strips with salt and pepper, then add to the pan. Brown chicken on all sides, turning every couple of minutes, for about 8 minutes total. Remove chicken from pan (it's okay if it hasn't reached 165°F internal temperature yet).
02 - Add diced garlic and onion to the same pan and sauté until browned, about 5 minutes.
03 - Add chicken stock and roasted red peppers to the pan and let reduce by half, approximately 5 minutes.
04 - Turn off the heat, and slowly stir in heavy cream and parmesan cheese, whisking vigorously as you add the cream to prevent curdling.
05 - Gradually bring heat back to medium-high. Add Italian seasoning, pepperoncini peppers, and return chicken to the pan. Let sauce reduce by half and continue cooking until chicken reaches 165°F internal temperature. Add more stock if needed to adjust sauce consistency.
06 - Remove from heat and serve over vegetables, pasta, rice, or enjoy on its own.

# Additional Tips:

01 - For a more intense flavor, allow the dish to rest covered for 5 minutes before serving.

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