Creamy Pepperoncini Chicken Skillet

This Creamy Pepperoncini Chicken Skillet is a pressure cooker delight, blending the rich flavors of creamy sauce and tangy peppers with juicy chicken in a delicious one-pot dish.

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Prep Time 5

Cook Time 25

Total Time 30

Servings 6 people

Calories 565 kcal

Equipment

1 Large skillet

Ingredients

Main ingredients

2 tablespoon butter to start the base with some richness.
2 lbs chicken cut into thin strips, so it cooks fast and gets plenty tender.
1 teaspoon sea salt for that essential seasoning kick.
1 teaspoon ground pepper bringing a little peppery zip that balances the creaminess.
1 white onion diced fine to melt right into the sauce.
2 tablespoon garlic also diced, adds a nice punch without overwhelming.
0.5 cup chicken stock gives that broth depth and keeps things juicy.
0.5 cup roasted red pepper drained and sliced for a mild smoky sweetness.
1 cup heavy cream
0.5 cup parmesan cheese shredded, mixed in late for smoothness and that cheesy finish.
1 tablespoon Italian seasoning adds herb flavor that blends everything real good.
0.5 cup pepperoncini peppers drained, sliced or whole, whatever you prefer. They bring the tangy kick this recipe’s famous for.

Instructions

Melt your butter in a large skillet over medium heat. You wanna see it all bubble and coat the pan before adding anything. This sets the stage for that nice brown sear on the chicken.
Toss in your chicken strips and season with sea salt and ground pepper. Cook 'em until browned just right, about 5 to 7 minutes, flipping as needed. You notice that outside getting golden and yummy.
Stir in diced onion and garlic. You keep cooking until the onion turns translucent, 'bout 3 to 4 minutes. The kitchen fills with smells that get you even hungrier.
Pour in the chicken stock. Bring it all up to a simmer so the broth depth gets going. This is when you watch that float valve, sittin’ ready for your next move.
Add roasted red pepper and heavy cream. Stir it all up so it combines smooth and creamy. Now, drop the heat and let it simmer for 10 minutes, just 'til the sauce thickens a bit.
Finally, stir in Parmesan cheese till melted creamy goodness spreads everywhere. Mix in Italian seasoning and pepperoncini peppers before serving hot and fresh right from the skillet.

Notes

Serve this creamy pepperoncini chicken hot from the skillet with your favorite sides. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for longer storage. Thaw overnight in the fridge and reheat gently to prevent the sauce from curdling.