Description
A comforting and flavorful chicken skillet dish with pepperoncini, perfect for quick weeknight dinners.
Ingredients
Scale
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Pepperoncini peppers
- 1 medium Yellow onion
- 3 cloves Garlic
- 2 tablespoons Extra virgin olive oil
- 1 cup Low-sodium chicken broth
- 1/2 cup Heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Red pepper flakes
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh parsley
- 2 cups Cooked pasta or rice
Instructions
- Heat the skillet: Pour two tablespoons of olive oil into your skillet and heat over medium-high heat until shimmering.
- Cook the chicken: Season the chicken breasts with salt and black pepper. Once the oil is hot, carefully place the chicken in the skillet. Allow it to cook for about 5-6 minutes per side, until golden brown and cooked through.
- Sauté the aromatics: Remove the chicken from the skillet and set aside. In the same pan, add the chopped onion and garlic, sautéing until the onions become soft and translucent, roughly 3-4 minutes.
- Add the broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Incorporate the pepperoncini: Add the pepperoncini peppers and return the chicken to the skillet, nestling it into the liquid.
- Create creaminess: Reduce the heat slightly, then pour in the heavy cream. Stir everything together, ensuring the chicken is coated and the sauce thickens slightly, about 4-5 minutes.
- Finish and garnish: Taste and adjust seasoning with additional salt or pepper as needed. Sprinkle fresh parsley over the top before serving.
- Serve it up: Serve your savory skillet over a bed of cooked pasta or rice.
Notes
You can pre-cook the chicken and store it in the fridge for up to 2 days before adding the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg