Description
A flavorful skillet chicken dish featuring tender boneless, skinless chicken breasts cooked in a creamy pepperoncini sauce. This recipe combines sautéed onions, garlic, and tangy pepperoncini peppers simmered with chicken broth and heavy cream for a rich and tangy meal perfect for a quick weeknight dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 1 onion, sliced
- 4 cloves garlic, minced
- 1/2 cup pepperoncini peppers, sliced
- 1/2 cup chicken broth
- 1 cup heavy cream
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for 5-6 minutes per side until golden brown and cooked through.
- Sauté aromatics: Remove the chicken from the skillet and set aside. Add the sliced onion and minced garlic to the same skillet and sauté for 3-4 minutes until softened and fragrant.
- Add liquids and peppers: Stir in the sliced pepperoncini peppers, chicken broth, and heavy cream. Bring the mixture to a simmer and cook for 2-3 minutes, letting the flavors blend together.
- Combine and thicken: Return the cooked chicken breasts to the skillet and spoon the sauce over them. Continue to cook for an additional 5 minutes to thicken the sauce and allow the chicken to soak up the flavors.
- Serve: Plate the chicken with the creamy pepperoncini sauce spooned over top. Enjoy with rice, vegetables, or your preferred side dishes.
Notes
- You can substitute boneless skinless chicken thighs if preferred; they may require slightly longer cooking time.
- Adjust the amount of pepperoncini peppers depending on how tangy and spicy you like the dish.
- If you prefer a thicker sauce, simmer it a little longer until desired consistency is reached.
- This dish pairs well with steamed rice, mashed potatoes, or crusty bread to soak up the sauce.
- For a lighter version, substitute heavy cream with half-and-half or a lactose-free alternative.
