Description
A rich and comforting one-skillet chicken dish simmered in a creamy pepperoncini sauce with garlic, herbs, and a tangy kick. Perfect for an easy yet flavorful weeknight dinner.
Ingredients
4 boneless, skinless chicken breasts
1 cup pepperoncini peppers, chopped
1 medium yellow onion, chopped
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
Salt, to taste
Black pepper, to taste
1/4 cup fresh parsley, chopped
Cooked pasta or rice, for serving (optional)
Instructions
- Pat the chicken dry and season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium and add chopped onion. Cook for about 5 minutes until softened.
- Stir in minced garlic and cook for 1 minute, stirring constantly.
- Add chopped pepperoncini, chicken broth, Italian seasoning, and red pepper flakes. Stir and simmer for 5 minutes.
- Lower heat and stir in heavy cream. Return chicken to skillet and simmer for another 5 minutes until sauce thickens.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot over pasta or rice if desired.
Notes
Chicken thighs can be used instead of breasts for extra juiciness.
Add fresh spinach at the end for color and nutrients.
Stir in grated Parmesan for a deeper savory flavor.
Use half-and-half instead of heavy cream for a lighter version.
Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 135 mg
