1-Getting started with this recipe is as easy as pie, and I’ll walk you through it step by step so you feel confident in the kitchen. Begin by preparing your ingredients to make cooking smooth and fun think slicing the chicken and dicing the garlic ahead of time. This not only speeds things up but also helps everything cook evenly for that perfect tender result.

2-Heat 2 tablespoons of butter in a large pan over medium-high heat, and season your 2 pounds of chicken tenders with 1 teaspoon each of sea salt and black pepper. Brown the chicken on all sides for about 6-8 minutes until it’s golden but not fully cooked, then set it aside. Next, add the diced white onion to the pan and cook for 5 minutes until it’s soft and lightly browned, building a flavorful base for your sauce.

3-Stir in 2 tablespoons of diced garlic and ½ cup of sliced roasted red pepper, cooking for another 2 minutes to release those amazing aromas. Pour in ½ cup of chicken stock, add the ½ cup of pepperoncini peppers and the chicken back to the pan, then cook until the chicken hits 165°F inside and the stock reduces a bit. If the sauce gets too thick, add a little more stock to keep it just right. For more tips on cooking chicken properly, check out this guide on the proper temperature for cooked chicken.

4-Remove the pan from heat and slowly whisk in 1 cup of heavy cream and ½ cup of shredded Parmesan cheese until everything blends smoothly. Return it to medium heat, bring to a gentle boil, and let it reduce for about 4 minutes until thickened. Finally, stir in 1 tablespoon of Italian seasoning, take it off the heat, and serve it up garnished with fresh basil or extra Parmesan. This step-by-step approach makes it simple, even if you’re new to cooking.