Creamy Pepperoncini Chicken Skillet
A delightful and easy-to-make dish that combines savory chicken with a creamy sauce and the tangy flavor of pepperoncini peppers, perfect for a quick weeknight dinner.
Equipment
- 1 large skillet
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken breasts Approximately 1.5 pounds.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 jar (16 oz) sliced pepperoncini peppers, drained About 1 cup.
- 1 teaspoon Italian seasoning
- Salt To taste.
- Pepper To taste.
- Fresh parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper.
- Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken and set aside on a plate.
- In the same skillet, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the chicken broth and scrape the bottom of the skillet to deglaze and incorporate any browned bits. Allow the broth to simmer for about 3 minutes.
- Reduce the heat to low and stir in the heavy cream, pepperoncini peppers, and Italian seasoning. Mix well and let it simmer for another 2-3 minutes for flavors to combine.
- Return the chicken breasts to the skillet, submerging them into the creamy sauce. Allow them to warm through for about 2 minutes.
- Taste the sauce and adjust seasoning with additional salt and pepper, if necessary.
- Garnish with chopped fresh parsley before serving.
Notes
Serve this dish over rice, pasta, or mashed potatoes to soak up the creamy sauce.
If you prefer a little heat, you can add some crushed red pepper flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.