1-First, melt the 2 tablespoons of butter in a large pan over medium-high heat. Season the 2 pounds of chicken tenders with 1 teaspoon sea salt and 1 teaspoon pepper, then add them to the pan and brown on all sides for about 8 minutes. Remove the chicken from the pan, as it might not be fully cooked yet.

2-Next, add the 1 diced white onion and 2 tablespoons diced garlic to the pan, cooking until lightly browned, which takes about 5 minutes. Pour in the ½ cup chicken stock or bone broth and the ½ cup roasted red pepper (drained and sliced), letting the liquid reduce by half for about 5 minutes.

3-Turn off the heat and slowly stir in the 1 cup heavy cream and ½ cup shredded Parmesan cheese, whisking continuously as you add the cream. Return the heat to medium-high, then add the 1 tablespoon Italian seasoning, ½ cup drained pepperoncini peppers (sliced), and the reserved chicken back to the pan.

4-Continue cooking until the chicken reaches an internal temperature of 165°F and the sauce thickens to your desired consistency. If the sauce gets too thick, add more chicken stock as needed. Once done, remove from heat and serve over rice, vegetables, pasta, or on its own. For a similar creamy pepperoncini chicken skillet recipe, check out this external guide for more inspiration.