Description

Creamy Pepperoncini Chicken is a savory and tangy dish featuring tender chicken tenders cooked in a luxurious sauce made from butter, chicken stock, roasted red peppers, heavy cream, Parmesan cheese, and spicy pepperoncini peppers. This 30-minute stovetop recipe combines aromatic onions and garlic with Italian seasoning to create a delightful meal perfect for serving over pasta, rice, or vegetables.

Ingredients

Scale

Chicken and Seasoning

2 tablespoons butter
2 boneless, skinless chicken breasts, cut into tenders
1 teaspoon sea salt
1 teaspoon ground pepper

Aromatics and Sauce

1 white onion, diced
2 tablespoons minced garlic
1/2 cup chicken stock
1/2 cup roasted red peppers, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1/2 cup pepperoncini peppers (sliced, rings, or whole, as desired)

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Instructions

Brown the Chicken: In a large, heavy pan, melt the butter over medium-high heat. Season the chicken tenders with sea salt and ground pepper. Add the chicken to the pan and brown on all sides, turning every couple of minutes for about 8 minutes. The chicken may not be fully cooked yet — that’s intentional at this stage.
Sauté Aromatics: Remove the browned chicken from the pan and set aside. Add the diced white onion and minced garlic to the pan. Sauté for about 5 minutes until the onion becomes translucent and fragrant.
Make the Sauce: Pour in the chicken stock and add the chopped roasted red peppers. Allow the sauce to simmer and reduce by half, which should take around 5 minutes. Turn off the heat, then slowly whisk in the heavy cream and grated Parmesan cheese to create a smooth, creamy sauce.
Finish the Dish: Return the pan to medium-high heat. Stir in the Italian seasoning and pepperoncini peppers, then add the chicken back into the sauce. Let everything cook together until the sauce has reduced by half again and the chicken reaches an internal temperature of 165°F to ensure it is fully cooked. If the sauce becomes too thick, thin it out by adding more chicken stock.
Serve: Remove the pan from heat and serve the creamy pepperoncini chicken immediately. It pairs beautifully over steamed vegetables, pasta, or rice, or can be enjoyed on its own for a rich, flavorful meal.

Notes

To ensure chicken is fully cooked, use a meat thermometer to check for an internal temperature of 165°F (74°C).
If you prefer a milder flavor, reduce the amount of pepperoncini peppers or remove seeds before adding.
This dish reheats well and tastes great the next day after the flavors meld.
For a lighter version, substitute half-and-half for heavy cream or use less butter.
Serve with a crisp green salad or steamed vegetables to balance the richness of the sauce.