Creamy Pepperoncini Chicken Skillet
This Creamy Pepperoncini Chicken Skillet is the kind of dinner you will want to make again and again! Tender chicken, a creamy Parmesan sauce, and tangy pepperoncini come together in one skillet for a meal that is full of flavor and easy enough for any night of the week.
Servings: 6 people
Calories: 641kcal
Ingredients
Chicken
- 2 pounds chicken tenders, or boneless, skinless chicken breasts cut into thin strips
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
Sauce
- 1 medium red bell pepper, thinly sliced (about 1 cup)
- ½ medium yellow onion, diced (about ¾ cup)
- 2 teaspoons garlic, minced
- ½ cup chicken broth
- 1 cup (238 g) heavy cream
- ½ cup (50 g) Parmesan cheese, freshly grated, plus more for serving
- ½ cup sliced pepperoncini peppers, drained (use more for extra tang and spice)
- 2 tablespoons pepperoncini brine, juice from the jar
- ½ teaspoon red pepper flakes, optional, for extra heat
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken dry with paper towels. Season both sides with 1 teaspoon kosher salt, black pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat. Add the chicken in a single layer, working in batches if needed. Cook for 5 to 7 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
- In the same skillet, add the sliced bell pepper, onion, and remaining ½ teaspoon kosher salt. Cook for 2 to 3 minutes, until the vegetables begin to soften.
- Add the garlic and cook for 1 minute, stirring often. Be careful not to burn the garlic.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 1 to 2 minutes to reduce slightly.
- Stir in the heavy cream, Parmesan cheese, pepperoncini peppers, pepperoncini brine, and red pepper flakes (if using). Bring the sauce to a gentle simmer (do not boil). Cook for 3 to 4 minutes, until slightly thickened.
- Return the chicken and any juices to the skillet. Spoon the sauce over the top and simmer gently for another 2 to 3 minutes, until everything is warmed through and coated in the creamy sauce.
- Garnish with additional Parmesan and fresh parsley. Serve warm over rice, pasta, mashed potatoes, or cauliflower rice.
Nutrition
Serving: 1portion | Calories: 641kcal