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Creamy Pepperoncini Chicken Skillet

One-pan chicken dinner with tender strips in a rich Parmesan cream sauce brightened with tangy pepperoncini and roasted red peppers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 lbs boneless skinless chicken breasts cut into thin strips, or chicken tenderloins
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons butter or olive oil
  • 1 medium white onion diced
  • 2 tablespoons garlic minced
  • 1/2 cup roasted red peppers drained and sliced
  • 1/2 cup pepperoncini peppers drained, sliced rings or whole
  • 1/2 cup chicken stock
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese shredded or grated
  • 1 tablespoon Italian seasoning
  • Fresh parsley chopped, for garnish

Equipment

  • Large heavy skillet
  • wooden spoon
  • whisk
  • Instant read thermometer

Method
 

  1. Melt butter in a large heavy skillet over medium-high heat. Season chicken strips with salt and pepper. Add to the pan and brown on all sides for 6 to 8 minutes total. The chicken doesn't need to be fully cooked yet. Remove chicken and set aside on a plate.
  2. In the same skillet, add diced onion and sauté for about 3 minutes. Add minced garlic and cook for another 2 minutes until onion is soft and lightly browned.
  3. Add chicken stock and sliced roasted red peppers. Stir and scrape the bottom of the pan to release browned bits. Let the liquid simmer and reduce by half, about 5 minutes.
  4. Turn heat down to low. Slowly stir in heavy cream and Parmesan cheese, whisking gently until cheese is melted and sauce is smooth.
  5. Increase heat to medium-low. Add Italian seasoning, pepperoncinis, and the seared chicken along with any accumulated juices.
  6. Simmer for another 5 minutes until sauce has thickened and chicken is fully cooked to 165°F. If sauce becomes too thick, add a splash of chicken stock.
  7. Remove from heat, garnish with fresh parsley, and serve immediately over pasta, rice, or mashed potatoes.

Notes

Storage: Store leftovers in an airtight container for up to 4 days. Reheat gently on stovetop over low heat with a splash of chicken stock to reconstitute the sauce. Avoid high heat which can cause cream to separate. Substitutions: Use boneless skinless chicken thighs for juicier results. Substitute half-and-half for heavy cream for lighter sauce (less stable). Coconut cream and nutritional yeast work for dairy-free version. Sun-dried tomatoes can replace roasted red peppers for deeper flavor. Variations: Add 1-2 tablespoons pepperoncini brine for extra tang. Stir in red pepper flakes for more heat. Add sliced mushrooms or fresh spinach for extra vegetables. Use pork tenderloin instead of chicken. Serving: Perfect over angel hair pasta, jasmine rice, creamy mashed potatoes, or zucchini noodles. Pair with garlic bread or steamed broccoli. Pro Tip: Keep heat low after adding cream and cheese to prevent the sauce from separating or becoming grainy. A gentle simmer is all you need for silky texture.