Description
This creamy pepperoncini chicken skillet recipe delivers tender, juicy chicken breasts cooked in a tangy, flavorful sauce made with pepperoncini peppers, garlic, and Parmesan cheese. Perfect for a quick and easy stovetop dinner, this dish combines rich cream with a hint of spice and tang, making it a satisfying main course that’s delicious served over rice, mashed potatoes, or a low-carb cauliflower mash.
Ingredients
Scale
Chicken
- 1½ lb boneless skinless chicken breasts (halved horizontally or pounded thin)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 3 cloves garlic (minced)
- ½ cup chicken broth
- ½ cup heavy cream
- ½ cup sliced pepperoncini peppers
- 2 tablespoons pepperoncini brine
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Season the Chicken: Pat the chicken breasts dry, then season both sides with salt and black pepper to enhance flavor before cooking.
- Sear the Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 4–5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Cook Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, making sure not to burn it.
- Deglaze the Pan: Pour in the chicken broth and pepperoncini brine, scraping up any flavorful browned bits from the bottom of the pan to incorporate into the sauce.
- Add Cream and Simmer: Stir in the heavy cream and bring the mixture to a gentle simmer. Add the sliced pepperoncini peppers, Parmesan cheese, and red pepper flakes if using. Let the sauce simmer for 3–4 minutes until it slightly thickens.
- Return Chicken to Skillet: Place the chicken breasts back into the skillet and spoon the creamy sauce over them. Continue cooking for another 2–3 minutes to heat the chicken through and meld flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a fresh finish before serving hot, ideally over rice, mashed potatoes, or cauliflower mash.
Notes
- This dish pairs wonderfully with rice, mashed potatoes, or cauliflower mash for a low-carb option.
- For an extra tangy kick, feel free to add more pepperoncini brine to the sauce to taste.
- To lighten the sauce, substitute heavy cream with Greek yogurt or half-and-half.
- Ensure to cook chicken breasts through completely for safe consumption, reaching an internal temperature of 165°F (74°C).
