Description
This Creamy Garlic Pepperoncini Chicken Skillet is a vibrant, one-pan dinner that proves comfort food can be packed with zest and tang. Tender chicken strips are simmered in a luscious garlic-Parmesan cream sauce, punctuated by the sweet smokiness of roasted red peppers and the bright, vinegary kick of pepperoncini peppers. Rich, savory, and ready in under 30 minutes, this low-carb meal is a restaurant-quality dish that brings a bold twist to your standard chicken dinner rotation.
Ingredients
The Chicken Base
- 2 lbs chicken breast or thighs, cut into thin strips
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
The Aromatics & Veggies
- 1 white onion, diced
- 2 tablespoons fresh garlic, diced
- 1/2 cup roasted red peppers (jarred), drained and sliced into strips
- 1/2 cup pepperoncini peppers, drained (sliced rings or whole with stems removed)
The Cream Sauce
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, shredded
- 1 tablespoon Italian seasoning
Instructions
Sear Chicken
In a large, heavy skillet (cast iron works well), melt the butter over medium-high heat. Season: Toss the chicken strips with salt and pepper.
Brown
Add chicken to the pan and cook for about 8 minutes, turning occasionally, until browned on all sides. Set Aside: Remove chicken from the pan (it’s okay if it isn’t fully cooked through yet).
Sauté Aromatics
Do not wipe out the pan! Add the diced onion and garlic to the rendered fat. Cook: Sauté for 5 minutes until browned and softened.
Deglaze & Reduce
Pour in the chicken stock and add the sliced roasted red peppers. Scrape: Scrape up any browned bits (“fond”) from the bottom of the pan.
Simmer
Let the liquid boil and reduce by half (about 5 minutes). Make the Cream Base: Turn the heat off.
Emulsify
Slowly pour in the heavy cream and shredded Parmesan while whisking vigorously. This prevents the sauce from curdling or breaking. Simmer: Turn the heat back on to medium-high.
Combine
Stir in the Italian seasoning, drained pepperoncinis, and the browned chicken (along with any rested juices).
Finish
Simmer until the sauce reduces to coat the spoon and the chicken reaches an internal temperature of 165°F (74°C). Adjust: If the sauce gets too thick, splash in a little extra stock to thin it out.
Serve
Remove from heat and serve hot over pasta, rice, or zucchini noodles.
Notes
The “Heat Off” Technique: Turning the heat off before adding the cream and cheese (Step 4) is crucial. If you add dairy to a boiling acid-based liquid, it will curdle. Whisking off-heat ensures a silky, emulsified sauce.
Spice Level: Pepperoncini peppers offer a mild, tangy heat. If you want more kick, add a pinch of red pepper flakes or a splash of the brine from the pepperoncini jar into the sauce.
Crowding the Pan: If your skillet isn’t huge, brown the chicken in two batches. Crowding the pan causes the meat to steam rather than sear, meaning you lose out on flavor.
Diet Friendly: This recipe is naturally high in fat and low in carbs, making it an excellent Keto or Low-Carb dinner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Skillet
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 480
- Sugar: 3g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 165mg
Keywords: creamy chicken skillet, pepperoncini chicken, keto chicken recipes, garlic parmesan sauce, low carb dinner, one pan meals, roasted red pepper chicken