Creamy Pepperoncini Chicken Skillet (Print Version)
Chicken simmers in a creamy pepperoncini sauce with onions, garlic, and a hint of fresh parsley.
# Ingredients:
→ Main
01 -
4 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 medium onion, thinly sliced
04 -
4 cloves garlic, minced
05 -
1 cup sliced pepperoncini peppers
06 -
1 cup chicken broth
07 -
1 cup heavy cream
08 -
Salt to taste
09 -
Black pepper to taste
10 -
Chopped fresh parsley for garnish
# Steps:
01 -
Warm olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper, then place them in the skillet.
02 -
Cook chicken until golden brown on both sides, approximately 5 minutes per side. Remove chicken and set aside.
03 -
In the same skillet, add the sliced onion and minced garlic. Cook, stirring often, until the onions are soft and translucent, around 3 minutes.
04 -
Stir in the sliced pepperoncini peppers and cook for an additional 2 minutes.
05 -
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
06 -
Stir in the heavy cream and bring the mixture to a gentle simmer.
07 -
Return the chicken breasts to the skillet and simmer until the chicken is fully cooked through and the sauce has thickened, about 10 minutes.
08 -
Sprinkle with chopped fresh parsley just before serving.
# Notes:
01 -
Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for food safety.