Description
This creamy pepperoncini chicken skillet features juicy chicken breasts simmered in a tangy, velvety sauce with pickled pepperoncini, garlic, and cream. Ready in just 30 minutes, it’s a bold, comforting dinner perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour (for dredging, use gluten-free if needed)
- 2 tablespoons olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1/3 cup sliced pepperoncini peppers
- 2 tablespoons pepperoncini brine
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh, chopped)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
- Freshly grated parmesan cheese (optional, for serving)
Instructions
- Pat chicken breasts dry with paper towels. Season both sides with kosher salt and black pepper. Dredge each breast lightly in flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken breasts. Sear for 4-5 minutes per side, until golden brown and almost cooked through. Work in batches if needed.
- Transfer seared chicken to a plate and set aside, keeping the browned bits in the pan.
- Reduce heat to medium. Add minced garlic to the skillet and cook for about 30 seconds, stirring constantly.
- Pour in chicken broth, scraping up any brown bits from the bottom. Stir in heavy cream, sliced pepperoncini, pepperoncini brine, dried oregano, and crushed red pepper flakes if using.
- Let the sauce bubble gently for 2-3 minutes, stirring occasionally, until slightly thickened. Add a splash more broth if it gets too thick.
- Nestle the seared chicken back into the sauce with any juices from the plate. Reduce heat to low and simmer for 5-7 minutes, until chicken is cooked through (internal temp 165°F) and sauce is creamy.
- Swirl in unsalted butter and sprinkle with chopped parsley. Taste and adjust salt or pepper as needed.
- Serve hot, topped with freshly grated parmesan if desired. Spoon plenty of sauce over each piece of chicken.
Notes
For gluten-free, use a 1:1 gluten-free flour blend or almond flour. Chicken thighs can be substituted for breasts. For dairy-free, use coconut milk and vegan butter. If sauce thickens too much, add a splash of broth. Pound chicken to even thickness for best results. Taste before adding extra salt, as pepperoncini and parmesan can be salty.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 2
- Sodium: 800
- Fat: 23
- Saturated Fat: 9
- Carbohydrates: 9
- Fiber: 1
- Protein: 36
Keywords: creamy chicken, pepperoncini chicken, skillet dinner, 30-minute meal, easy chicken recipe, comfort food, weeknight dinner, gluten-free option, low carb, one pan meal