1-Getting started: with this creamy pepperoncini chicken skillet is a breeze, and I’ll walk you through it like we’re chatting in the kitchen. First, melt 2 tablespoons of butter in a large heavy pan over medium-high heat to set the base for all that flavor. Next, season 2 pounds of chicken tenders or thinly sliced chicken breast with 1 teaspoon sea salt and 1 teaspoon pepper, then brown them on all sides for about 8 minutes remember, they won’t be fully cooked yet, so don’t worry.

2-Once the chicken is browned, take it out of the pan and set it aside. In the same pan, add 2 tablespoons of diced garlic and 1 diced white onion, and let them brown for around 5 minutes to build up those aromatic notes. Then, pour in ½ cup chicken stock or bone broth along with ½ cup drained and sliced roasted red peppers, and simmer to reduce the liquid by half, which takes about 5 minutes. At this point, turn off the heat and vigorously whisk in 1 cup heavy cream and ½ cup shredded Parmesan cheese to create that irresistible creamy sauce.

3-Now, crank the heat back to medium-high and stir in 1 tablespoon Italian seasoning, ½ cup drained pepperoncini peppers, and the chicken. Let everything simmer until the sauce reduces by half and the chicken reaches an internal temperature of 165°F, which might take a few more minutes add extra stock if the sauce gets too thick. Finally, remove from heat and serve it up over pasta, rice, vegetables, or just on its own for a hearty meal. For more chicken cooking inspiration, you might enjoy our turkey carcass soup recipe, which uses similar techniques for flavorful results.