Creamy Pepperoncini Chicken Skillet (Print View)
Juicy chicken and tangy pepperoncini in a creamy pan sauce, finished with fresh parsley.
# What You'll Need:
→ Main
01 -
4 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 onion, thinly sliced
04 -
4 cloves garlic, minced
05 -
1 cup (150 g) sliced pepperoncini peppers
06 -
1 cup (240 ml) chicken broth
07 -
1 cup (240 ml) heavy cream
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Garnish
10 -
Chopped fresh parsley
# Directions:
01 -
Season chicken breasts on both sides with salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown, approximately 5 minutes per side. Remove chicken and set aside.
03 -
In the same skillet, add sliced onion and minced garlic. Sauté until onions are softened and translucent, about 3 minutes.
04 -
Stir in sliced pepperoncini peppers and cook for 2 minutes, allowing flavors to meld.
05 -
Pour chicken broth into the pan, scraping any browned bits from the bottom to enhance flavor.
06 -
Add heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
07 -
Return seared chicken breasts to the skillet. Reduce heat and simmer uncovered for about 10 minutes, or until chicken is cooked through and sauce is thickened.
08 -
Garnish with chopped fresh parsley and serve immediately.
# Notes:
01 -
For an extra creamy sauce, allow the cream to simmer gently and avoid boiling to prevent splitting.