Description
A quick and flavorful one-skillet meal featuring tender chicken strips in a creamy, tangy pepperoncini and parmesan sauce—perfect for a comforting dinner in just 30 minutes.
Ingredients
- 2 tbsp butter
- 2 lb chicken, cut into thin strips
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 white onion, diced
- 2 tbsp garlic, diced
- ½ cup chicken stock
- ½ cup roasted red pepper, drained and sliced
- 1 cup heavy cream
- ½ cup parmesan cheese, shredded
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained (sliced, rings, or whole, as preferred)
Instructions
- Cut the chicken into thin strips and season with salt and pepper.
- Melt butter in a large skillet over medium-high heat, add chicken, and cook until browned (about 8 minutes). Remove and set aside.
- In the same skillet, sauté diced onion and garlic for about 5 minutes until fragrant and browned.
- Add chicken stock and roasted red peppers; cook for 5 minutes to reduce by half.
- Turn off the heat, whisk in heavy cream and parmesan until smooth. Return to medium-high heat.
- Stir in Italian seasoning and pepperoncini peppers, return chicken to skillet, and simmer until chicken is fully cooked (165 °F). Thin sauce with extra stock if needed.
- Remove from heat and serve hot over rice, pasta, or vegetables.
Notes
- Use chicken thighs for juicier texture and richer flavor.
- Add red pepper flakes to increase heat.
- Substitute coconut cream for dairy-free version.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently with a splash of stock or cream to restore sauce texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 510
- Sugar: 3g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 160mg
