Description
A quick and easy skillet meal featuring chicken in a rich, creamy, and tangy sauce with pepperoncini for a bold flavor.
Ingredients
Scale
- 2 tbsp butter
- 2 lbs 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, ring, or whole)
Instructions
- Cut the chicken into thin strips and season with salt and pepper.
- In a large skillet, melt the butter over medium-high heat. Add chicken strips and cook until browned on all sides. Remove from skillet and set aside.
- Add diced onions and garlic to the same skillet and sauté until fragrant and golden.
- Pour in chicken stock and roasted red peppers. Let reduce by half to deepen flavor.
- Turn off heat and slowly stir in heavy cream and Parmesan cheese, whisking to create a smooth sauce.
- Return heat to medium and add Italian seasoning and pepperoncini peppers. Stir well.
- Add the browned chicken back to the pan and simmer until fully cooked and the sauce thickens to a creamy consistency.
- Serve hot over rice, vegetables, or pasta, and enjoy!
Notes
Serve over steamed rice, egg noodles, or pasta to soak up the sauce. You can also spoon it over roasted vegetables for a low-carb meal. Cool and store leftovers in an airtight container for up to 3–4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg