Peppery Creamy Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tsp ground pepper
02 -
½ cup chicken stock
03 -
2 lbs chicken, thinly sliced
04 -
1 tbsp Italian seasoning
05 -
2 tbsp garlic, minced
06 -
½ cup parmesan cheese, grated
07 -
2 tbsp butter
08 -
1 tsp sea salt
09 -
½ cup roasted red peppers, drained and chopped
10 -
½ cup pepperoncini peppers, drained (ring, sliced, or whole)
11 -
1 cup heavy cream
12 -
1 white onion, finely chopped
# Instructions:
01 -
Heat butter in a big skillet on medium-high until melted.
02 -
Coat chicken in salt and pepper, toss it in the pan. Sear until golden all around, flipping every couple minutes. About 8 minutes total.
03 -
Take the chicken out of the pan. It’s okay if it’s not fully cooked (internal temp might not be 165°F yet).
04 -
Toss in the garlic and onions, let them get golden, around 5 minutes.
05 -
Mix in stock and roasted red peppers, simmer down until it’s reduced by half—give it about 5 minutes.
06 -
Turn off the stove and slowly whisk in the cream and parmesan. Keep whisking as you pour in the cream.
07 -
Raise the heat to medium-high again. Put the chicken back in, toss in Italian seasoning, and mix in the pepperoncinis.
08 -
Simmer until the sauce reduces and the chicken is fully cooked (165°F inside). Need thinner sauce? Add a splash more stock while it’s cooking.
09 -
Turn off the heat and serve it up over veggies, pasta, rice, or just enjoy it as is.
# Notes:
01 -
Pick mild or hot pepperoncinis to tweak the heat level.
02 -
Thicken the sauce by reducing longer, or go thinner by adding extra stock.
03 -
Keep leftovers in the fridge, sealed, for up to 3 days.