Description
This Pepperoncini Chicken recipe features tender strips of chicken cooked in a flavorful sauce made with pickled pepperoncini, garlic, and herbs, finished with a creamy parmesan blend. Perfect for a quick, satisfying weeknight meal with a delightful balance of tangy and savory flavors.
Ingredients
Scale
Chicken and Vegetables
- 2 Tablespoons oil, divided
- 1 lb chicken, cut into 3/4–1 inch thick strips
- Salt, to taste
- Pepper, to taste
- 1 onion, diced
- 1 red bell pepper, deseeded and cut into strips
- 4 cloves garlic, minced
Seasonings and Liquids
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 cup chicken broth
- 1/2 cup pickled pepperoncinis, with juice
Creamy Finish
- 1 cup heavy cream
- 1/2 cup parmesan cheese, shredded
Instructions
- Prepare the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add diced onion and red bell pepper strips, sauté until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add Herbs and Liquids: Stir in the basil and oregano, then pour in the chicken broth and pickled pepperoncinis along with their juice. Bring to a simmer, scraping any browned bits from the bottom of the pan for added flavor.
- Incorporate Cream and Cheese: Lower the heat and stir in the heavy cream and shredded parmesan cheese. Allow the sauce to simmer gently until it thickens, about 3-4 minutes. Adjust seasoning with salt and pepper to taste.
- Combine Chicken and Sauce: Return the cooked chicken strips to the skillet, stirring to coat them evenly with the pepperoncini cream sauce. Heat through for 2-3 minutes until everything is hot and well combined.
- Serve: Serve the Pepperoncini Chicken hot, ideally over a bed of rice, pasta, or alongside roasted vegetables for a complete meal.
Notes
- Adjust the amount of pepperoncinis based on your preferred spice level.
- Use low-sodium chicken broth to control salt content if desired.
- For a lighter dish, substitute heavy cream with half-and-half or a dairy-free alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs well with steamed rice, garlic bread, or crusty bread to soak up the sauce.
Keywords: Pepperoncini Chicken, creamy chicken recipe, quick chicken dinner, pepperoncini sauce, stovetop chicken recipe