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- 4 boneless, skinless chicken breasts - 1 cup jarred pepperoncini peppers, sliced - 1 cup heavy cream - 1 cup chicken broth - 1 tablespoon olive oil - 1 medium onion, thinly sliced - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Fresh parsley, chopped (for garnish) - Optional: ½ cup freshly grated Parmesan cheese In this dish, I use boneless, skinless chicken breasts. They cook evenly and stay juicy. I love the flavor of jarred pepperoncini peppers. They add a nice tang and a little heat. Heavy cream makes the sauce rich and creamy. Chicken broth gives depth and richness to the dish. For cooking, I use olive oil to sauté the onions and garlic. The onions add sweetness, while garlic adds a lovely aroma. Italian seasoning brings all the flavors together beautifully. For garnish, I like to use fresh parsley. It adds a pop of color and freshness. If you want a cheesy touch, sprinkle some grated Parmesan cheese on top. It melts into the sauce, making it extra tasty. This combination of ingredients results in a comforting, flavorful meal that is sure to impress. {{ingredient_image_2}} First, season the chicken breasts with salt and pepper. Make sure they are well-coated. Next, heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken. Sear it for about 5-6 minutes on each side. The chicken should turn golden brown and reach an internal temperature of 165°F. After cooking, transfer the chicken to a plate. In the same skillet, add the thinly sliced onion. Cook the onion for about 3-4 minutes. Stir frequently until the onions are soft and see-through. Then, add the minced garlic. Cook for just one more minute. Keep an eye on the garlic to avoid burning it. Burnt garlic can ruin the dish's flavor. Next, pour chicken broth into the skillet. Use a wooden spoon to scrape the bottom. This step, called deglazing, helps lift all the tasty bits stuck to the pan. After that, stir in the sliced pepperoncini and Italian seasoning. Let the mix simmer for 2-3 minutes. This helps the flavors blend nicely. Lower the heat to a gentle simmer. Now, pour in the heavy cream and stir to combine. If you like, add grated Parmesan cheese for extra flavor. Return the seared chicken to the skillet. Make sure it's well-coated in the creamy sauce. Let the chicken simmer in the sauce for 5 more minutes. This helps all the flavors meld beautifully. Taste the sauce and adjust salt and pepper as needed. Finally, remove from heat. Sprinkle with chopped fresh parsley before serving. To ensure your chicken is cooked through, use a meat thermometer. The chicken must reach 165°F (75°C). It’s key to get it just right for safety and taste. For seasoning, taste as you go. You can always add more salt or pepper to fit your liking. A pinch can change the flavor. For sides, fluffy mashed potatoes or pasta work great. They soak up the creamy sauce well. You can also serve with steamed veggies for freshness. For presentation, serve the chicken over the sides. Drizzle the sauce on top and sprinkle with fresh parsley. This adds color and makes the dish look inviting. One common mistake is overcooking the garlic. It can turn bitter fast. Cook it just until fragrant. Another error is skipping the deglazing step. This step helps lift all the tasty bits from the skillet, adding rich flavor to your sauce. Always deglaze for the best taste. Pro Tips Marinate for Flavor: For an extra punch of flavor, consider marinating the chicken breasts in olive oil, garlic, and some sliced pepperoncini for at least 30 minutes before cooking. Deglaze for Depth: When deglazing the pan, ensure you scrape up all the browned bits from the bottom; this will enhance the flavor of the sauce significantly. Cheese Variations: Experiment with different types of cheese, such as feta or goat cheese, for a unique twist on the creamy sauce. Serving Suggestions: Serve with crusty bread to soak up the delicious sauce, or pair with a simple side salad for a complete meal. {{image_4}} You can easily swap chicken breast for other proteins. Turkey cutlets work well and taste great. You can also try pork chops or even shrimp. For a vegetarian twist, use hearty mushrooms or chickpeas. Both options add texture and flavor to your dish. Spicing up your dish can be fun! Add a pinch of smoked paprika for warmth or some crushed red pepper for heat. Fresh herbs like basil or thyme can brighten the flavors too. Don’t forget about vegetables! Spinach, bell peppers, or zucchini can boost nutrition and color. If you need a gluten-free option, use gluten-free chicken broth. Always check the labels to be sure. For dairy-free needs, swap heavy cream for coconut milk or a cashew cream. Both options keep the dish creamy and delicious. To store leftovers, place the chicken in an airtight container. Make sure the sauce covers the chicken well. This keeps it moist. Store the container in the fridge. Your leftovers will last for up to three days. Before serving again, check for any off smells or changes in texture. To freeze the dish, let it cool completely. Transfer the chicken and sauce into freezer-safe bags or containers. Remove as much air as you can. This helps prevent freezer burn. You can store it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat gently on the stove. Stir often to avoid sticking. You can get creative with leftover chicken. Shred it and toss it into a salad. Mix it into pasta or use it in tacos. The creamy sauce is great for dipping bread or drizzling over rice. You can also use it as a base for a savory casserole. There are many ways to enjoy your tasty leftovers! You can check if the chicken is done by using a meat thermometer. The safe internal temperature for cooked chicken is 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If it reads 165°F, your chicken is safe to eat. If you do not have a thermometer, cut into the chicken. It should be white all the way through, with no pink inside. Yes, you can use fresh pepperoncini. Fresh peppers have a crisp texture and a brighter taste. However, jarred pepperoncini are easier to use and often come packed in brine. This brine adds extra flavor and moisture to your dish. If you choose fresh, you may want to add a bit of vinegar for tang. You can serve this dish with several sides for a balanced meal. Here are some ideas: - Fluffy mashed potatoes - Steamed rice - Pasta with olive oil - Fresh green salad - Roasted vegetables These sides will complement the creamy sauce and enhance your dining experience. To add heat to your Creamy Pepperoncini Chicken Skillet, try these methods: - Use more pepperoncini or add some of the brine for extra kick. - Include sliced jalapeños or red pepper flakes for more spice. - Mix in a dash of hot sauce or cayenne pepper. Experiment to find the heat level you like best! You now have a complete guide to making Creamy Pepperoncini Chicken Skillet. We covered ingredients, step-by-step cooking, and ways to customize the recipe. Remember to watch the garlic, adjust your seasonings, and savor the creamy sauce. This dish is easy to make and perfect for busy nights. You can store leftovers well and even turn them into new meals. Enjoy the cooking and be creative with your own twists!

Creamy Pepperoncini Chicken Skillet

A delicious skillet dish featuring chicken breasts in a creamy sauce with pepperoncini peppers and Italian seasoning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup jarred pepperoncini peppers, sliced
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh parsley, chopped
  • 0.5 cup freshly grated Parmesan cheese (optional)

Instructions
 

  • Season the chicken breasts all over with a generous sprinkle of salt and freshly ground black pepper, ensuring they are well-coated.
  • In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet. Sear for approximately 5-6 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). Once cooked through, transfer the chicken to a plate and set it aside.
  • In the same skillet, add the thinly sliced onion. Sauté for about 3-4 minutes, stirring frequently, until the onions become translucent and slightly softened. Add the minced garlic and continue to sauté for an additional minute, or until the garlic is fragrant but not burned.
  • Pour the chicken broth into the skillet, using a wooden spoon to scrape the bottom to deglaze the pan. This will release any flavorful bits stuck to the skillet.
  • Stir in the sliced pepperoncini peppers along with the Italian seasoning. Allow the mixture to simmer for about 2-3 minutes, letting the flavors meld together.
  • Lower the heat to a gentle simmer and pour in the heavy cream. Stir thoroughly to combine the cream with the other ingredients. If desired, stir in the grated Parmesan cheese at this point to add a rich, cheesy flavor.
  • Return the seared chicken breasts back into the skillet, ensuring they are well-coated in the creamy sauce. Allow the chicken to simmer in the sauce for an additional 5 minutes, heating through and allowing the flavors to meld beautifully.
  • Taste the sauce and adjust the seasoning with additional salt and pepper as necessary.
  • Remove the skillet from heat and sprinkle with chopped fresh parsley for a vibrant touch before serving.

Notes

For an impressive presentation, serve with mashed potatoes or pasta.
Keyword chicken, creamy, pepperoncini, skillet