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Creamy Pepperoncini Chicken Skillet

A creamy and zesty chicken dish that combines tender chicken with a luscious cream sauce and tangy pepperoncini peppers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup sliced pepperoncini peppers (drained if pickled)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • to garnish Fresh parsley, chopped

Method
 

Preparation
  1. Pat the chicken breasts dry and season them on both sides with salt, pepper, and Italian seasoning.
Cook Chicken
  1. In a large skillet, heat olive oil over medium heat.
  2. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side until they are golden brown and cooked through.
  3. Remove chicken from the skillet and set aside.
Make Sauce
  1. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
  2. Add the chicken broth and scrape any bits from the bottom of the skillet.
Add Cream and Peppers
  1. Stir in the heavy cream and sliced pepperoncini.
  2. Let the mixture simmer gently for about 3-5 minutes, allowing it to thicken slightly.
Combine
  1. Return the chicken to the skillet, spoon some of the sauce over the top, and let it simmer for another 2 minutes to absorb the flavors.
Serve
  1. Garnish with fresh parsley and serve hot over pasta, rice, or with a side salad.

Notes

For ingredient substitutions, you can use chicken thighs instead of breasts for a juicier cut. Use half-and-half for a lighter option. Leftovers can be stored in an airtight container for up to 3 days or frozen for 3 months.