Description
A quick and flavorful skillet dish combining juicy chicken with tangy pepperoncini and a creamy Parmesan sauce—perfect for weeknights or impressing guests.
Ingredients
- 2 lbs chicken (breasts or thighs), seasoned
- 2 tbsp butter or 1 tbsp olive oil
- 1 onion, thinly sliced
- 2 tbsp minced garlic (about 4 cloves)
- ½–1 cup sliced pepperoncini peppers (with some brine)
- ½–1 cup roasted red peppers (or jarred slices)
- ½–1 cup chicken stock
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- Optional garnish: chopped parsley
Instructions
- Heat butter or oil in a large skillet over medium-high heat. Season the chicken and cook until golden, about 5 minutes per side. Remove and set aside.
- In the same skillet, sauté onions until translucent, about 3 minutes. Add garlic and cook for 1 minute more.
- Stir in the pepperoncini and roasted red peppers. Cook for 2 more minutes.
- Pour in chicken stock, heavy cream, and Parmesan. Scrape up any browned bits and simmer until the sauce thickens, about 5 minutes.
- Return chicken to the skillet. Simmer until chicken is fully cooked, about 10 minutes.
- Garnish with chopped parsley and serve hot.
Notes
- Swap chicken breasts for thighs for extra flavor.
- Use Greek yogurt or half-and-half instead of heavy cream for a lighter version.
- Add extra pepperoncini brine for more tang.
- Great served over pasta, cauliflower mash, rice, or veggies.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of broth or cream to loosen sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
