Description
A creamy and tangy chicken dish made with pepperoncini peppers, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion (thinly sliced)
- 4 cloves garlic (minced)
- 1 cup sliced pepperoncini peppers
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken breasts generously with salt and pepper, then add them to the skillet. Sear the chicken until golden brown on both sides—about 5 minutes each.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onions and minced garlic. Sauté until the onions are soft and translucent, roughly 3 minutes.
- Toss in the sliced pepperoncini peppers and cook for another 2 minutes.
- Pour the chicken broth into the skillet, using a wooden spoon to scrape up any delightful browned bits left on the bottom.
- Stir in the heavy cream, bringing the mixture to a gentle simmer.
- Return the chicken breasts to the skillet and let them simmer until cooked through, about 10 minutes. The sauce will thicken beautifully during this time.
- Garnish with chopped parsley right before serving.
Notes
Avoid overcooking the chicken for best results. You can add vegetables like spinach or kale for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet cooking
- Cuisine: American