Description
A quick and delicious creamy chicken dish with a tangy twist from pepperoncini peppers, perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or tenderloins)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- ½ cup pepperoncini peppers, sliced (+ 1 tbsp brine)
- ½ cup chicken broth
- 1 cup heavy cream
- 2 oz cream cheese, softened
- ¼ cup freshly grated Parmesan cheese
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tbsp fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken on both sides with salt, pepper, and a pinch of paprika. Sear for 4 to 5 minutes on each side until golden brown. Transfer to a plate and set aside.
- Lower the heat to medium. Add butter and sauté minced garlic for 30 seconds until fragrant. Stir in sliced pepperoncini and sauté for another minute. Add chicken broth to deglaze the pan.
- Stir in heavy cream and cream cheese, whisking until smooth. Let simmer for 3 minutes until slightly thickened. Sprinkle in Parmesan and stir.
- Return the chicken to the skillet, coating it in the creamy sauce. Cover and simmer for 5 to 7 minutes until the chicken reaches 165°F internally.
- Garnish with parsley, extra pepperoncini, and Parmesan before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg