Description
Creamy Pepperoncini Chicken cooked in one skillet with tender chicken, tangy peppers, parmesan, and a rich cream sauce.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts cut into thin strips
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 white onion diced
- 2 tablespoons garlic minced
- 1/2 cup chicken stock
- 1/2 cup roasted red peppers drained and sliced
- 1 cup heavy cream
- 1/2 cup parmesan cheese shredded
- 1 tablespoon Italian seasoning
- 1/2 cup pepperoncini peppers drained
Instructions
- Melt butter in a large skillet over medium high heat
- Season chicken with salt and pepper and brown on all sides about 8 minutes
- Remove chicken from skillet and set aside
- Add onion and garlic to skillet and cook 5 minutes
- Add chicken stock and roasted red peppers and reduce by half about 5 minutes
- Turn off heat and whisk in heavy cream and parmesan until smooth
- Return heat to medium high and add Italian seasoning pepperoncini peppers and chicken
- Simmer until sauce reduces and chicken reaches 165 degrees Fahrenheit
Notes
- Use freshly grated parmesan for best texture
- Add extra chicken stock if sauce becomes too thick
- Store leftovers in refrigerator up to 3 days
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg