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Creamy Pepperoncini Chicken Skillet

A comforting and creamy chicken dish simmered with tangy pepperoncini peppers, perfect for busy weeknights or family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces boneless, skinless chicken breasts You can substitute with pork chops or tofu.
  • 1 tablespoon olive oil For cooking the chicken.
  • Salt and pepper to taste Salt and pepper For seasoning the chicken.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the sauce
  • 1 cup chicken broth To deglaze the skillet.
  • 1 cup heavy cream Can substitute with half-and-half.
  • 1 jar pepperoncini peppers, drained Provides tanginess to the dish.
For garnish
  • to taste Fresh parsley For garnishing before serving.

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Place them in the skillet.
Cooking
  1. Cook for about 6-7 minutes per side, or until the chicken is golden brown and cooked through.
  2. Remove the chicken from the skillet and set it aside.
  3. Add the chicken broth to the same skillet, scraping up any browned bits from the bottom.
  4. Stir in the heavy cream and bring it to a gentle simmer.
  5. Incorporate the drained pepperoncini peppers, then return the chicken to the skillet.
  6. Simmer for an additional 5 minutes, allowing the sauce to thicken nicely.
  7. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently over low heat, adding a splash of broth or cream if needed. For variations, consider adding fresh spinach or a splash of lemon juice.