Creamy Pepperoncini Chicken Skillet
This creamy pepperoncini chicken skillet is a delicious and easy meal that combines tender chicken breasts with a zesty, creamy sauce made with pepperoncini peppers. Perfect for a weeknight dinner, it pairs well with rice or pasta.
Equipment
- 1 large skillet
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
- 1 whisk
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- 1 cup chicken broth
- 1 cup heavy cream You can adjust for creaminess.
- 1 cup sliced pepperoncini peppers About 12-15 peppers.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 cup shredded Parmesan cheese
- to garnish fresh parsley Optional.
Instructions
- Begin by seasoning both sides of the chicken breasts with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, pour in the chicken broth and scrape the bottom to release any browned bits. Bring to a simmer.
- Once simmering, reduce the heat to medium-low and stir in the heavy cream, sliced pepperoncini peppers, garlic powder, onion powder, and Italian seasoning. Mix well and cook for about 3-4 minutes until the sauce thickens slightly.
- Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
- Return the cooked chicken back to the skillet, spooning some sauce over each breast. Allow to warm for an additional 2-3 minutes.
- Serve immediately, garnished with fresh parsley if desired.
Notes
You can adjust the level of creaminess by adding more or less heavy cream based on your preference.
Serve over cooked rice, pasta, or with crusty bread to soak up the delicious sauce.