Description

This Creamy Pepperoncini Chicken Skillet combines tender chicken, roasted red peppers, and zesty pepperoncini in a Parmesan cream sauce. It’s rich, tangy, and ready in just 30 minutes — an easy, crowd-pleasing one-pan meal perfect for weeknights or special occasions.

Ingredients

Scale

2 tablespoons butter
2 pounds chicken, cut into thin strips
1 teaspoon sea salt
1 teaspoon ground black pepper
1 white onion, diced
2 tablespoons garlic, diced
½ cup chicken stock
½ cup roasted red peppers, drained and sliced
1 cup heavy cream
½ cup shredded Parmesan cheese
1 tablespoon Italian seasoning
½ cup pepperoncini peppers, drained (sliced, rings, or whole—your choice)

Instructions

Prepare the chicken: Pat the chicken dry and season with salt and pepper.
Sear the chicken: In a large skillet, melt butter over medium-high heat. Add chicken strips and cook for 5–6 minutes, turning occasionally, until golden and cooked through. Transfer to a plate and set aside.
Sauté the aromatics: In the same skillet, add diced onion and cook for 3 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
Deglaze and add vegetables: Pour in the chicken stock, scraping up any browned bits from the bottom. Stir in roasted red peppers and Italian seasoning.
Create the creamy sauce: Reduce heat to medium-low and stir in the heavy cream. Simmer gently for 3–4 minutes until slightly thickened.
Add Parmesan and pepperoncini: Stir in the Parmesan cheese until melted and smooth. Add the pepperoncini peppers and mix to combine.
Return the chicken: Add the cooked chicken back into the skillet and toss to coat in the sauce. Simmer for 2–3 minutes until heated through.
Serve: Garnish with extra pepperoncini rings or a sprinkle of Parmesan. Serve warm with rice, pasta, or crusty bread.

Notes

Active time: 10 minutes

Passive time: 25 minutes

Avoid boiling the sauce once cream is added—keep it at a gentle simmer for best texture.

If the sauce thickens too much, thin it with a splash of chicken stock.