Description
Whipping up this pepperoncini chicken skillet brings zesty comfort right to your dinner table. Tender chicken simmers in tangy pepperoncini sauce, creating a quick and satisfying meal that’ll have your family asking for seconds.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Aromatics and Vegetables:
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup sliced pepperoncini peppers
Liquids and Seasonings:
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet at 375°F, creating a sizzling surface for your chicken.
- Pat 4 chicken breasts dry and season generously with 1 teaspoon salt and ½ teaspoon black pepper.
- Sear chicken for 5 minutes on each side at medium-high heat until a golden-brown crust develops.
- Transfer chicken to a plate, keeping the delicious browned bits in the pan.
- Reduce heat to medium and add 1 thinly sliced onion to the skillet, cooking for 3 minutes until translucent.
- Mince 4 garlic cloves and add them to the onions, cooking for an additional 30 seconds.
- Toss in 1 cup sliced pepperoncini peppers, stirring for 2 minutes to release their tangy flavor.
- Pour 1 cup chicken broth into the skillet, scraping up all the flavorful browned bits from the bottom.
- Slowly stir in 1 cup heavy cream, allowing the sauce to become smooth and creamy.
- Gently return chicken to the skillet, nestling the breasts into the sauce.
- Simmer uncovered at 325°F for 10 minutes, ensuring chicken reaches an internal temperature of 165°F.
- Sprinkle chopped fresh parsley on top for a bright, fresh finish.
Notes
- Salt and pepper your chicken generously before searing for the best flavor development and golden-brown exterior.
- Use a meat thermometer to check that chicken reaches 165°F internally for safe, perfect doneness without overcooking.
- If dairy-free, swap heavy cream with full-fat coconut milk or a neutral cashew cream for similar richness.
- For a lower-carb version, serve over cauliflower rice instead of traditional rice or pasta to reduce overall carbohydrate content.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 140 mg