Creamy Pepperoncini Chicken Skillet
This creamy pepperoncini chicken skillet is a delightful one-pan dish that combines tender chicken, tangy pepperoncini, and a rich cream sauce. It's easy to make and perfect for a weeknight dinner, served over rice or pasta for a complete meal.
Equipment
- 1 large skillet
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup sliced pepperoncini About 6-8 peppers.
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- to taste none salt
- to taste none pepper
- for garnish none chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Season the chicken breasts with salt and pepper on both sides. Place them in the skillet and cook for about 5-6 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced pepperoncini, chicken broth, heavy cream, and Italian seasoning. Stir well to combine and bring the mixture to a gentle simmer.
- Return the chicken to the skillet, ensuring it is fully coated in the creamy sauce. Simmer for an additional 5 minutes until the sauce thickens slightly.
- Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.
- Remove from heat and garnish with chopped fresh parsley before serving.
Notes
This dish goes well with rice, pasta, or crusty bread to soak up the creamy sauce. You can adjust the number of pepperoncini based on your spice preference; fewer will yield a milder flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.