Go Back
–+ servings
Creamy Pepperoncini Chicken Skillet

Creamy Pepperoncini Chicken Skillet: A Quick Comfort Meal

Creamy Pepperoncini Chicken Skillet is a quick and comforting dish that transforms chaos into comfort in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp Butter Substitution: Coconut oil for a dairy-free option.
  • 1 cup Heavy Cream Substitution: Coconut cream for a dairy-free option.
  • ½ cup Parmesan Cheese Substitution: Any shredded hard cheese like Pecorino or nutritional yeast for dairy-free.
For the Chicken
  • 2 lbs Chicken Substitution: Chicken thighs for more flavor and juiciness.
  • 1 tsp Sea Salt Adjust to taste based on dietary restrictions.
  • 1 tsp Ground Pepper Use more for a spicier kick.
For the Vegetables
  • 1 White Onion Can use yellow onion for a similar taste.
  • 2 tbsp Garlic Substitution: Garlic powder (1 tsp) as a quicker alternative.
  • ½ cup Roasted Red Pepper Substitution: Fresh bell pepper or omit if desired.
  • ½ cup Pepperoncini Peppers Adjust the type (mild or hot) to tweak the heat level.
For the Sauce Base
  • ½ cup Chicken Stock Substitution: Vegetable broth for a vegetarian twist.
  • 1 tbsp Italian Seasoning Homemade blends can be used.

Equipment

  • skillet

Method
 

Step-by-Step Instructions for Creamy Pepperoncini Chicken Skillet
  1. Start by cutting the chicken into thin strips and season them generously with salt and pepper. Allow the chicken to marinate for about 10 minutes.
  2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken strips in a single layer and cook for about 8 minutes until golden brown and cooked through.
  3. In the same skillet, add another tablespoon of butter and toss in the diced onion and minced garlic. Sauté for about 5 minutes until the onions become translucent.
  4. Pour in ½ cup of chicken stock and add the sliced roasted red peppers. Bring the mixture to a simmer and let it reduce by half for about 5 minutes.
  5. Turn off the heat and whisk in 1 cup of heavy cream and ½ cup of shredded Parmesan cheese until smooth. Return the skillet to the stove on medium-high heat.
  6. Stir in 1 tablespoon of Italian seasoning and the drained ½ cup of pepperoncini peppers. Gently fold the reserved chicken back into the skillet.
  7. Once everything is hot, serve your Creamy Pepperoncini Chicken Skillet over rice, pasta, or steamed veggies.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 20gProtein: 45gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 130mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months.

Tried this recipe?

Let us know how it was!