1-Getting started with this pepperoncini chicken skillet recipe: heating up your pan, and I’ll walk you through each step to build confidence in the kitchen. Begin by cooking 2 pounds of chicken tenders, cut into thin strips, in 2 tablespoons of butter over medium-high heat for that perfect golden brown. It’s all about layering flavors to create a tangy and savory meal that comes together in just 30 minutes.

2-First, season the chicken with 1 teaspoon sea salt and 1 teaspoon black pepper before browning it for 6 to 8 minutes. Once that’s done, remove the chicken and sauté 1 diced white onion until it’s lightly browned, about 5 minutes, then add 2 tablespoons of diced or pressed garlic and ½ cup of drained, sliced roasted red peppers, cooking for another 2 minutes. Next, pour in ½ cup of chicken stock or bone broth along with ½ cup of drained pepperoncini peppers, and return the chicken to the pan.

3-Let everything simmer until the chicken hits 165°F and the stock reduces a bit, adding that creamy texture we love. Remove the pan from heat, stir in 1 cup of heavy cream and ½ cup of shredded or grated Parmesan cheese, and whisk vigorously to blend it smooth. Bring it back to a boil, then simmer for about 4 minutes until the sauce thickens, and finally sprinkle in 1 tablespoon of Italian seasoning for an extra herb kick.

4-Once ready, garnish with fresh basil or red pepper flakes and serve over rice, pasta, or veggies. This step-by-step approach makes it simple for beginners, and for more ideas on delicious sides, explore our strawberry shortcake for a sweet contrast.