1-Getting started with this Creamy Pepperoncini Chicken Skillet is as easy as it gets, and you’ll be amazed at how quickly it comes together. First, gather your ingredients and slice the chicken tenders into thin strips for even cooking it’s a small step that makes a big difference in texture and flavor. Heat your pan and let’s jump right into the fun!

2-Follow these steps to create a dish that’s full of tangy goodness. Start by melting 2 tablespoons of butter in a large heavy pan over medium-high heat, which sets the stage for that rich base. Next, season the 2 pounds of chicken strips with 1 teaspoon sea salt and 1 teaspoon black pepper, then add them to the pan and brown on all sides for 6-8 minutes, turning occasionally. Remove the chicken once it’s nicely seared, even if it’s not fully cooked yet, to lock in those juices.

3-Now, add the diced white onion to the pan and cook for about 5 minutes until it’s softened and lightly browned, building layers of flavor. Stir in 2 tablespoons of diced or pressed garlic and the ½ cup of drained and sliced roasted red peppers, cooking until fragrant, which takes roughly 2 minutes. Pour in ½ cup chicken stock or bone broth, add the ½ cup pepperoncini peppers, and return the browned chicken to the pan. Let it simmer until the chicken reaches 165°F and the stock reduces slightly, ensuring it’s safe and juicy.

4-Finishing Touches Remove the pan from the heat and slowly stir in 1 cup heavy cream and ½ cup shredded or grated Parmesan cheese, whisking constantly to avoid any lumps. Return it to the heat, bring to a gentle boil, and simmer for about 4 minutes until the sauce thickens beautifully. Finally, season with 1 tablespoon Italian seasoning, and adjust salt and pepper to taste. Serve it up hot, garnished with fresh basil, red pepper flakes, and extra Parmesan for that extra wow factor!