Description
A comforting and flavorful creamy chicken dish enlivened by the tangy zest of pepperoncini, perfect for a weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- 1 jar (12 oz) sliced pepperoncini peppers, drained (reserve juice)
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 cup spinach or kale (optional)
- 1 cup cherry tomatoes, halved (optional)
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear chicken for 6-7 minutes on each side until golden brown.
- Remove chicken and set aside. Lower heat to medium and sauté onions until soft, about 3-4 minutes. Stir in garlic and Italian seasoning for another minute.
- Pour in chicken broth and scrape up any brown bits. Bring to a simmer, then whisk in heavy cream until smooth.
- Add pepperoncini peppers and some pepper juice. Let simmer for about 5 minutes to thicken. If using optional ingredients, stir them in now.
- Return chicken to the skillet, nestling it in the sauce. Cook for another 5-7 minutes, ensuring everything is heated.
- Sprinkle parsley over the dish before serving.
Notes
For a lighter option, substitute heavy cream with Greek yogurt or a light cooking cream. This dish pairs well with rice, mashed potatoes, or a side salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg