Creamy Pepperoncini Chicken Skillet
Creamy Pepperoncini Chicken Skillet is a tangy, creamy dish perfect over rice, pasta, or vegetables.
Equipment
- Divina, Peppers Red Roasted Organic, 16.2 Ounce
- Jeff's Garden, Peperoncini Grrek Golden Whole, 12 Ounce
- Cooks Standard Classic Stainless Steel Deep Lid 5 Quart/11-Inch Saute Pan, 5 Quart, Silver
Ingredients
Main Ingredients
- 2 tablespoon butter
- 2 lbs chicken cut into thin strips
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 white onion diced
- 2 tablespoon garlic diced
- ½ cup chicken stock
- ½ cup roasted red pepper drained and sliced
- 1 cup heavy cream
- ½ cup parmesan cheese shredded
- 1 tablespoon Italian seasoning
- ½ cup pepperoncini peppers drained sliced, ring, or whole pepper, however you like them
Instructions
Cooking Instructions
- In a large, heavy pan, melt butter on medium high heat.
- Season chicken with salt and pepper, add to pan.
- Brown chicken on all sides, turning every couple minutes - about 8 minutes total.
- Remove chicken from pan (chicken might not be fully to 165 degrees internal temperature, which is fine).
- Add garlic and onion to pan, let brown, about 5 minutes.
- Add stock and roasted red peppers and let reduce to half, another 5 minutes.
- Turn heat off, and slowly stir in cream and parmesan, whisking vigorously as you add cream.
- Slowly bring heat back to medium high, add Italian seasoning, pepperoncinis, and chicken back to pan.
- Let sauce reduce to half and bring chicken fully to 165 fahrenheit internal temperature. Add more stock if needed to thin sauce as chicken cooks.
- Remove from heat and serve over vegetables, pasta, rice, or on its own!
Nutrition
Serving: 1servingCalories: 565kcalCarbohydrates: 8gProtein: 41gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 19gTrans Fat: 1gCholesterol: 203mgSodium: 813mgFiber: 1gSugar: 4g
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