Description
Delicious chicken breasts cooked in a creamy pepperoncini sauce, perfect for a weeknight dinner.
Ingredients
Scale
- 4 chicken breasts, halved
- to taste salt and pepper
- 2 Tbsp olive oil
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 1 tsp dried oregano
- 7 oz pepperoncini peppers (with brine)
- 1 cup heavy cream
- 0 cup unsalted butter
- 0 tsp smoked paprika
- 0 cup pepperoncini brine
- 0 cup Parmesan cheese (grated)
Instructions
- Season chicken halves with salt and pepper.
- Heat olive oil in a skillet over medium-high heat; sear chicken 3–4 minutes per side until golden brown. Transfer to a plate.
- Reduce heat to medium and melt butter in the same skillet. Add garlic and cook 30 seconds until fragrant.
- Stir in chicken broth, oregano, paprika, pepperoncini peppers with brine; simmer for 2 minutes.
- Pour in heavy cream and Parmesan, and cook 3–5 minutes, stirring gently, until the sauce is glossy and thickened.
- Return chicken to the skillet, spoon sauce over each piece, and cook 2 more minutes until chicken reaches 165°F.
Notes
- Serve with crusty bread to soak up the sauce.
- This dish pairs well with a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg