Description
A quick and easy creamy pepperoncini chicken skillet recipe featuring tender boneless chicken breasts simmered in a flavorful, tangy cream sauce with pepperoncini peppers for a delicious weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil, divided
Sauce
- 3-5 pepperoncini peppers (with some juice)
- 2 cloves fresh garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
Instructions
- Season the chicken: Season both sides of the chicken breasts generously with salt, pepper, and a sprinkle of Italian seasoning to enhance their flavor before cooking.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add a drizzle of olive oil if needed. Add the minced garlic and sauté quickly for about 30 seconds until fragrant, being careful not to burn it.
- Cook pepperoncini: Stir in the pepperoncini peppers and cook for another minute to soften them slightly and infuse the sauce with their tang.
- Make the sauce: Pour in the low-sodium chicken broth and bring to a gentle simmer. Then stir in the heavy cream and mix well to create a rich, creamy sauce.
- Combine and simmer: Return the cooked chicken to the skillet, spoon the sauce over the top, and let everything simmer together for 2-3 minutes to heat through and meld the flavors.
- Serve: Serve the creamy pepperoncini chicken warm, optionally garnished with additional pepperoncini peppers or fresh herbs for extra flair.
Notes
- Use low-sodium chicken broth to control salt levels in the dish.
- Adjust the number of pepperoncini peppers based on your preference for tanginess and heat.
- For a thicker sauce, let it simmer a little longer or add a teaspoon of cornstarch slurry.
- Serve with rice, pasta, or crusty bread to soak up the creamy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
