Description
A tangy, creamy one-pan meal featuring juicy chicken and zesty pepperoncini peppers, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup jarred pepperoncini peppers, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup cream or sour cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet, then sear chicken until golden, about 3 minutes per side.
- Remove the chicken and add butter and garlic; sauté until fragrant, about 30 seconds.
- Stir in chopped pepperoncini with a splash of the brine, then pour in chicken broth to deglaze the pan.
- Return the chicken to the skillet, cover, and simmer until the chicken reaches 165°F, usually 8 to 12 minutes.
- Remove the chicken, simmer the sauce for a minute, then stir in cream and Parmesan until luscious.
- Nestle the chicken back into the sauce, spoon it over the top, and sprinkle with parsley before serving.
Notes
Serve over rice, mashed potatoes, or pasta. You can use Greek yogurt instead of sour cream for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg