Creamy Pepperoncini Chicken Skillet (Print-Friendly Version)

Chicken and tangy pepperoncini in a creamy skillet sauce—delicious, fast, and perfect for weeknight dinners.

# What You’ll Need to Make This:

→ Main

01 - 900 g boneless, skinless chicken breasts or chicken thighs, cut into thin strips
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1 white onion, thinly sliced or diced
05 - 4 cloves garlic, minced or 2 tablespoons diced garlic

→ Sauce

06 - 120 ml chicken stock or broth
07 - 120 ml heavy cream
08 - 50 g shredded Parmesan cheese (optional, for extra creaminess)
09 - 1 cup sliced pepperoncini peppers (approximately 120 g), drained if jarred
10 - ½ cup roasted red peppers, drained and sliced

→ Seasoning

11 - 1 teaspoon sea salt, to taste
12 - 1 teaspoon freshly ground black pepper, to taste
13 - 1 tablespoon Italian seasoning blend

→ Finishing

14 - Chopped fresh parsley, for garnish

# How to Prepare:

01 - Pat chicken dry, season with sea salt and ground black pepper. Cut into thin strips for even cooking.
02 - Heat butter and olive oil in a large, heavy skillet over medium-high heat. Add chicken and brown on all sides for about 8 minutes, turning every couple of minutes. Remove chicken from skillet and set aside.
03 - In the same skillet, add sliced onion and minced garlic. Cook until onion is soft and translucent, around 5 minutes.
04 - Add chicken stock and roasted red peppers, scraping up any browned bits from the bottom. Let the mixture simmer and reduce by half, approximately 5 minutes.
05 - Turn heat off. Stir in heavy cream and Parmesan cheese, whisking continuously to achieve a smooth sauce.
06 - Return heat to medium-high. Add Italian seasoning, sliced pepperoncini peppers, and cooked chicken back into skillet. Simmer until chicken reaches 74°C internal temperature and sauce thickens, about 10 minutes. Thin with extra stock if necessary.
07 - Remove skillet from heat. Sprinkle with chopped parsley and serve hot, optionally over pasta, rice, vegetables, or crusty bread.

# Extra Tips:

01 - Use a cast-iron skillet for enhanced flavor and even browning.
02 - Adjust the amount of pepperoncini peppers to your preferred heat level.
03 - Parmesan cheese is optional but adds extra richness to the sauce.
04 - Serve with a side salad, roasted vegetables, or mashed potatoes for a balanced meal.
05 - Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth if needed.
06 - For a dairy-free option, substitute coconut milk for heavy cream and omit Parmesan.
07 - Vegetable broth may be used instead of chicken broth for a lighter flavor.

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