Description
Creamy Pepperoncini Chicken Skillet Recipe – Quick & Easy — perfect for busy weeknight dinner ideas and meal prep. Makes 6 servings in 30 minutes with 12 simple ingredients.
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
- Season 2 lbs of thin chicken strips with sea salt and ground pepper, then sear in melted butter for 8 minutes until golden on both sides.
- Remove chicken and sauté diced white onion and garlic in the same skillet for 5 minutes until fragrant and lightly caramelized.
- Pour in ½ cup chicken stock with sliced roasted red peppers and reduce by half over 5 minutes to concentrate the savory base.
- Remove skillet from heat, whisk in 1 cup heavy cream and ½ cup shredded Parmesan cheese until the sauce is smooth and glossy.
- Stir in Italian seasoning and drained pepperoncini peppers, return chicken to the skillet, and simmer until internal temperature reaches 165°F.
Notes
- Refrigerator (assembled): Transfer the fully cooked chicken and sauce to a shallow airtight glass container and refrigerate within 2 hours of cooking. Stored this way, it stays fresh for up to 4 days. The sauce may thicken as it chills—this is completely normal and it loosens up beautifully when reheated with a splash of chicken stock.
- Freezer: Cool the dish completely, then portion it into freezer-safe zip-lock bags, pressing out all excess air before sealing. Lay bags flat in the freezer for stackable storage that lasts up to 3 months. Thaw overnight in the refrigerator before reheating. For food safety, never refreeze previously thawed portions—always consume within 1 day of defrosting.
- Oven Reheat: Preheat your oven to 325°F. Transfer the refrigerated chicken and sauce to an oven-safe dish, add 2 tablespoons of chicken stock, and cover tightly with foil. Heat for 18 minutes until the internal temperature reaches 165°F. Remove the foil for the final 3 minutes to let the edges caramelize slightly. This method preserves the sauce’s creaminess better than a microwave.
- Microwave Reheat: Place a single serving in a microwave-safe bowl and add 1 tablespoon of chicken stock to prevent the sauce from splitting. Cover loosely with a damp paper towel and heat at 70% power in 90-second intervals, stirring between each round. Total reheating usually takes about 3 minutes. Let it rest for 1 minute before eating so heat distributes evenly throughout.
- Air Fryer Reheat: For crispier-edged chicken strips, spread a single portion in your air fryer basket in a single layer—reserve the sauce separately. Reheat at 350°F for 5 minutes, shaking the basket halfway through. Meanwhile, warm the cream sauce gently in a small saucepan over low heat for 2 minutes, then drizzle it over the crisped chicken just before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner Ideas
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 generous
- Calories: 378 calories
- Sugar: 2g
- Sodium: 742mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 132mg