Creamy Pepperoncini Chicken Tender Skillet Recipes

CREAMY SKILLET CHICKEN

Creamy Skillet Chicken image

One humble skillet has four jobs in this easy weeknight meal: it sears, sautes, simmers and steams. The cleanup is so minimal, your dishwasher will be out of work!

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup all-purpose flour
Kosher salt
Freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
4 tablespoons vegetable oil
One 8-ounce container sliced mushrooms
2 cloves garlic, minced
4 ounces cream cheese, cut into chunks
1 cup half-and-half
One 10-ounce package of baby spinach (about 8 cups)
Warm egg noodles, for serving

Steps:

Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.

CREAMY PEPPERONCINI CHICKEN TENDER SKILLET

CREAMY PEPPERONCINI CHICKEN TENDER SKILLET image

So yummy. If using jarred roasted red red peppers, drain the juice. I served mine over rice. Recipe from https://sweetcsdesigns.com/

Provided by Linajjac

Categories < 30 Mins

Time 30m

Yield 1 Skillet, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter
2 lbs chicken, cut into thin strips
1 teaspoon salt, celtic sea
1 teaspoon ground pepper
1/2 onion, white, diced
1/4 cup garlic, diced
1/2 cup stock
1 cup heavy cream
1/2 cup parmesan cheese, shredded
1 tablespoon italian seasoning
1/2 cup pepperoncini pepper, drained (sliced, ring, or whole pepper all ok, decidebased on what you love)
1/2 cup roasted red pepper, strips

Steps:

In a large, heavy pan, melt butter on medium high heat.
Season chicken with salt and pepper, add to pan.
Brown chicken on all sides, turning every couple minutes - about 8 minutes total.
Remove chicken from pan (chicken might not be fully to 165 degrees internal temperature, which is fine).
Add garlic and onion to pan, let brown, about 5 minutes.
Add stock and peppers and let reduce to half, another 5 minutes.
Turn heat off, and slowly stir in cream and parmesan, whisking vigorously as you add cream.
Slowly bring heat back to medium high, add italian seasoning, pepperoncinis, and chicken back to pan.
Let sauce reduce to half and bring chicken fully to 165 fahrenheit internal temperature.
Remove from heat and serve over vegetables, pasta, rice, or on own!

Nutrition Facts : Calories 824, Fat 65.7, SaturatedFat 29.3, Cholesterol 277.9, Sodium 1445.7, Carbohydrate 8.2, Fiber 1, Sugar 1.4, Protein 49.3

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