Description
A quick and creamy chicken dish featuring roasted red peppers and pepperoncini, perfect for busy weeknights.
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
- Cut the chicken into thin strips and season with salt and pepper.
- Melt the butter over medium-high heat until foamy.
- Add the chicken strips and cook until browned on all sides, about 6-8 minutes.
- Remove the chicken from the skillet and set aside.
- Add onions and garlic to the skillet and sauté until fragrant, about 3-4 minutes.
- Pour in chicken stock and roasted red peppers, and let the mixture reduce by half, about 3-5 minutes.
- Turn off the heat and stir in heavy cream and Parmesan cheese to create a smooth sauce.
- Add Italian seasoning and pepperoncini peppers, stirring well.
- Return the chicken to the pan and simmer until fully cooked, about 5 minutes.
- Serve hot and enjoy!
Notes
Ensure your chicken is cut into even strips for uniform cooking. Consider adding a splash of white wine for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg