Story and recipe by Tracie Squire.
Growing up, my time was spent split between two homes, and I was lucky enough to have amazing cooks on both sides of my family. My grandfather on my dad’s side was always cooking wild game and meat dishes, and I was encouraged to try everything he cooked. Now as an adult, I’m not afraid to try foods most people wouldn’t even consider. My grandmother on my dad’s side was a professional cake baker and decorator, and she taught me how to measure ingredients and bake correctly from a young age. My grandma on my mom’s side, though, is who inspired me most in my cooking. Her family was from Texas and owned a cattle ranch. She made stick-to-your-bones, Southern cowboy food like tasty chicken and dumplings, hearty meat pies, chicken-fried steak, and lots of comfort food casseroles.
When my husband and I moved into our first home, my grandma gifted me with my first cast-iron pans—a 12-inch skillet and a 10-inch skillet, both family heirlooms. Still today, I use them almost every day. Cast iron’s versatility is one of the many reasons I love using it to cook all kinds of dishes, from biscuits and gravy in the morning to the Creamy Pepperoncini Chicken recipe I’ve shared here for supper. During fall, I use my skillets to make pumpkin cornbread, and on hot summer nights, they’re filled with fresh fruit cobblers. Being able to transfer a hot pan from the stovetop to the oven is the best—less dishes and cleanup! Who doesn’t love less dishes to clean?
Some of my fondest memories from my childhood are eating my grandma’s cooking on weekends, back when my mother and aunt were both living, and cooking elk tacos in heavy cast-iron skillets in the garage with my dad and grandfather. Sharing food with family is a precious thing. Now, my husband and I love to travel the world and try new foods. I’ve brought my husband to restaurants all over the United States, to small coffee shops in Italy, to street-side food stalls in Thailand, and even to Peru where we ate Guinea pig. We try to take cooking classes in as many regions as possible to learn traditional cooking from locals.
In my early 20s, I fell in love with New Orleans’ customs and cooking. I love the melting pot of cultures and flavors of the area’s food—a mix of Creole, Cajun, soul food, French, and Italian cooking. Today, most of my food is heavily based on those Cajun and Creole styles because it’s food that makes your mouth happy, just like this Creamy Pepperoncini Chicken does. I serve it over basmati rice or jasmine rice because I think those varieties have the best flavor. Your house will be filled with the best aroma as it’s cooking, and leftovers heat up nicely. I hope you enjoy it as much as my family and friends do!
- 2 tablespoons salted butter
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 pounds chicken tenderloins
- ½ white onion, diced
- ¼ cup diced garlic
- ½ cup low-sodium chicken stock
- ½ cup sliced roasted red peppers, drained
- 1 cup heavy whipping cream
- ½ cup shredded Parmesan cheese
- ½ cup sliced pepperoncini peppers, drained
- 1 tablespoon dried Italian seasoning
- Hot cooked basmati or jasmine rice, to serve
- In a 12-inch cast-iron skillet, melt butter over medium-high heat. Sprinkle salt and black pepper all over chicken; add to skillet. Cook, turning occasionally, until browned all over, about 8 minutes. Remove chicken from skillet.
- Add onion and garlic to skillet; cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in chicken stock and roasted peppers; cook until liquid is reduced by half, about 5 minutes.
- Remove skillet from heat; whisk in cream and cheese until smooth and well combined. Return skillet to medium-high heat; stir in pepperoncini and Italian seasoning until well combined. Return chicken to skillet. Cook until sauce is reduced by half and chicken is heated through, about 5 minutes. Serve with rice.
Follow Tracie’s cooking adventures on Instagram at @dashofsquire.
