Creamy Pepper Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tbsp Italian seasoning mix
02 -
½ cup grated parmesan cheese
03 -
1 tsp freshly ground black pepper
04 -
½ cup tangy pepperoncini peppers (drained, cut, or whole)
05 -
2 tbsp butter or similar cooking fat
06 -
2 tbsp minced garlic cloves
07 -
½ cup chicken broth or stock
08 -
1 cup rich heavy cream
09 -
2 lbs chicken cut into strips
10 -
2 tsp sea salt
11 -
1 large white onion, cut into small cubes
12 -
½ cup roasted red peppers, sliced and drained
# Instructions:
01 -
Warm up a big skillet on medium-high and melt your butter until it sizzles.
02 -
Sprinkle salt and pepper over the chicken. Add it to the hot pan and cook. Flip it every couple minutes until it's browned evenly. This should take about 8 minutes.
03 -
Carefully remove the chicken even if it isn’t fully done yet (it’s okay if the inside isn’t 165°F—it’ll cook more later).
04 -
Toss garlic and onions into the same pan. Stir and let them caramelize for around 5 minutes.
05 -
Add chicken stock and roasted peppers. Let them simmer together until the liquid reduces by half, approximately 5 minutes.
06 -
Turn off the burner and slowly add the cream and shredded parmesan while whisking constantly. Keep whisking until the sauce looks smooth.
07 -
Turn the heat back up to medium-high. Add the Italian seasoning, pepperoncini, and chicken back into the pan.
08 -
Let the sauce cook down more until it’s thicker. Make sure the chicken hits 165°F internally. If the sauce gets too thick, add a bit more stock while it cooks.
09 -
Take the pan off the burner and plate your meal however you like—over pasta, rice, veggies, or even on its own!
# Notes:
01 -
Want more kick? Pick spicy pepperoncini! Milder ones tone it down.
02 -
Thinner sauce? Pour in more broth. Thicker sauce? Let it simmer a little longer.
03 -
Store leftovers in an airtight container for up to three days in the fridge.