Description
Juicy chicken strips in a rich, creamy Parmesan sauce with tangy pepperoncini, all made in one skillet for a flavorful and fuss-free 30-minute dinner.
Ingredients
- 2 tablespoons butter
- 2 pounds chicken (cut into thin strips)
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 white onion, diced
- 2 tablespoons garlic, diced
- ½ cup chicken stock
- ½ cup roasted red pepper, sliced
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ cup pepperoncini peppers (sliced, rings, or whole)
Instructions
1. Cut your chicken into strips and season with salt and pepper. Melt butter in a large skillet over medium-high heat. Add chicken and cook until golden brown. Remove it from the pan and set it aside.
2. In the same skillet, toss in diced onions and garlic. Let them cook until they’re soft and fragrant.
3. Pour in the chicken stock and roasted red peppers. Let it simmer to concentrate the flavor.
4. Turn off the heat and slowly stir in heavy cream and shredded Parmesan, whisking until smooth and creamy.
5. Bring the heat back to medium. Stir in the Italian seasoning and pepperoncini peppers. Taste and adjust seasoning as needed.
6. Add the chicken back to the skillet. Let everything simmer until the sauce thickens and coats the chicken.
7. Serve hot over rice, pasta, or roasted vegetables.
Notes
Slice the chicken thinly for faster, more even cooking.
Use room temperature cream to avoid curdling the sauce.
Every jar of pepperoncini varies in heat—taste before using the full amount.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of broth or cream.
To make it dairy-free, use coconut cream and a dairy-free Parmesan alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 475
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 145mg