Creamy Pepperoncini Chicken Skillet
Tender chicken cutlets seared to golden brown are simmered in a tangy pepperoncini-infused cream sauce, creating a quick and satisfying one-pan meal packed with bright, savory flavors.
Ingredients
Chicken
- 4 chicken breasts, halved
- salt and pepper to taste
Sauce and Seasoning
- 2 Tbsp olive oil
- 0.25 cup unsalted butter
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 tsp dried oregano
- 0.5 tsp smoked paprika
- 7 oz pepperoncini peppers with brine
- 0.25 cup pepperoncini brine
- 1 cup heavy cream
- 0.5 cup Parmesan cheese grated
Instructions
Instructions
- Season chicken halves with salt and pepper. Heat olive oil in a skillet over medium-high heat; sear chicken 3–4 minutes per side until golden brown. Transfer to a plate.
- Reduce heat to medium and melt butter in the same skillet. Add garlic and cook 30 seconds until fragrant.
- Stir in chicken broth, oregano, paprika, pepperoncini peppers with brine; simmer for 2 minutes.
- Pour in heavy cream and Parmesan, and cook 3–5 minutes, stirring gently, until the sauce is glossy and thickened.
- Return chicken to the skillet, spoon sauce over each piece, and cook 2 more minutes until chicken reaches 165°F.
Notes
Trim and pat chicken dry before seasoning to ensure a crisp, golden sear.
Cool leftover portions within two hours and refrigerate in airtight containers for up to 4 days; reheat gently to prevent sauce separation.
Nutrition
Serving: 300gCalories: 520kcalCarbohydrates: 6g
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