Description
A quick and easy one-pan dinner featuring juicy chicken, a warm cream sauce, and tangy pepperoncini peppers.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, pounded to even thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup pepperoncini peppers with juice, chopped
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the chicken and ingredients first: pat chicken dry, pound to even thickness, and measure out broth, cream, and cheese.
- Season chicken with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil.
- Add the chicken. Cook 4–5 minutes per side until golden and cooked through. Transfer chicken to a plate and cover loosely.
- Lower heat to medium and add butter to the same skillet. Stir in minced garlic and cook until fragrant.
- Pour in chicken broth and scrape up browned bits from the pan. Let the broth reduce about 2 minutes.
- Stir in heavy cream and chopped pepperoncini with a splash of their juice. Bring to a gentle simmer.
- Add Parmesan and stir until melted and smooth. Adjust seasoning as needed.
- Return the chicken to the skillet and spoon sauce over each piece. Simmer 2 minutes.
- Sprinkle parsley and reserved pepperoncini slices on top before serving.
Notes
Use unsalted butter if you prefer to control sodium. If breasts are large, slice in half horizontally for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 130mg