Description
A zesty and comforting one-pan dinner featuring tender seared chicken in a rich, cheesy sauce with tangy pepperoncini.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup pepperoncini peppers, sliced
- 2 tablespoons pepperoncini brine
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Pat the chicken breasts dry and season both sides with salt, black pepper, and Italian seasoning.
- Heat olive oil and butter in a skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden, then set aside.
- Reduce heat to medium, add the sliced onion, and cook for about 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Stir in the sliced pepperoncini and pour in pepperoncini brine.
- Add chicken broth and scrape the bottom of the skillet to deglaze, then simmer for 2-3 minutes.
- Lower heat, stir in heavy cream and Parmesan cheese, and cook until sauce thickens, about 5-7 minutes.
- Return chicken to skillet, cover with sauce, and simmer for about 5 minutes or until chicken reaches 165°F internally.
- Adjust seasoning with salt and pepper, garnish with parsley or chives, and serve hot.
Notes
For a lighter sauce, use half-and-half or a mix of milk and cream. Adjust searing and cooking times if using chicken thighs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken, creamy, skillet, quick dinner, pepperoncini