Creamy Pepperoncini Chicken Skillet (Print Version)
Tender chicken breasts simmered with pepperoncini peppers, onions and garlic in a luscious cream sauce for a flavorful one-pan meal.
# Ingredients:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Aromatics
02 -
1 onion, thinly sliced
03 -
4 cloves garlic, minced
→ Peppers
04 -
1 cup sliced pepperoncini peppers
→ Liquids
05 -
1 tablespoon olive oil
06 -
1 cup chicken broth
07 -
1 cup heavy cream
→ Seasonings
08 -
Salt and pepper to taste
09 -
Chopped fresh parsley for garnish
# Steps:
01 -
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
02 -
In the same skillet, add sliced onions and minced garlic. Cook until onions are soft and translucent, about 3 minutes.
03 -
Add sliced pepperoncini peppers to the skillet and cook for an additional 2 minutes.
04 -
Pour chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and bring mixture to a simmer.
05 -
Return chicken breasts to the skillet and simmer until chicken is cooked through and sauce has thickened, about 10 minutes. Garnish with chopped parsley before serving.
# Notes:
01 -
Use a cast-iron skillet for best results.
02 -
Adjust the amount of pepperoncini peppers to suit your taste preferences.
03 -
For extra creaminess, add grated Parmesan cheese to the sauce.
04 -
Serve the dish with crusty bread or over cooked pasta for a complete meal.