Ingredients
Scale
- 2 tbsp butter
- 2 lbs chicken breast, cut into thin strips
- 1 white onion, diced
- 2 tbsp garlic, minced
- ½ cup chicken stock
- ½ cup roasted red peppers, drained and sliced
- 1 cup heavy cream
- ½ cup Parmesan cheese, shredded
- 1 tbsp Italian seasoning
- ½ cup pepperoncini peppers, drained (sliced or whole)
- Sea salt and ground pepper to taste
Instructions
- In a large skillet, melt butter over medium-high heat. Season chicken strips with salt and pepper, then add to the skillet. Cook until browned on all sides (about 5-7 minutes). Remove from skillet and set aside.
- Sauté onions and garlic in the same skillet until fragrant (about 3-4 minutes).
- Pour in chicken stock and add roasted red peppers; let reduce by half.
- Turn off heat and whisk in heavy cream and Parmesan cheese until smooth.
- Return heat to medium; stir in Italian seasoning and pepperoncini peppers.
- Add the cooked chicken back to the pan; simmer for about 5 minutes until heated through and sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 475
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 125mg