Description
A quick and easy one-pan meal! Tender chicken strips are cooked in a creamy, tangy sauce with roasted red peppers, Parmesan, and pepperoncini for a flavorful dinner.
Ingredients
- 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
- 1/2 cup chicken stock
- 1/2 cup roasted red pepper, drained and sliced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, shredded
- 1 tbsp Italian seasoning
- 1/2 cup pepperoncini peppers, drained (sliced, rings, or whole)
Instructions
- Melt butter in a large skillet over medium heat.
- Season chicken strips with salt and pepper and add to the skillet. Cook until golden and nearly cooked through.
- Add diced onion and garlic. Sauté until fragrant, about 2–3 minutes.
- Pour in chicken stock and stir, scraping up any browned bits from the skillet.
- Add roasted red peppers, heavy cream, Parmesan cheese, and Italian seasoning. Stir to combine.
- Simmer for 5–7 minutes until sauce thickens and chicken is fully cooked.
- Stir in pepperoncini peppers and cook for an additional 1–2 minutes.
- Serve warm with rice, pasta, or crusty bread.
Notes
- Adjust the number of pepperoncini peppers for desired level of tanginess.
- Optional: garnish with fresh parsley for added color and flavor.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American