Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup pepperoncini peppers, sliced, plus 1/4 cup brine
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
- Step 2: Remove chicken from skillet and set aside. Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Step 3: Stir in sliced pepperoncini peppers and pepperoncini brine. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
- Step 4: Reduce heat to low and stir in heavy cream and Parmesan cheese. Simmer for another 2-3 minutes, until sauce has thickened slightly. Add red pepper flakes if using.
- Step 5: Return the cooked chicken to the skillet and stir to coat with the creamy pepperoncini sauce. Heat through for 1-2 minutes.
- Step 6: Serve immediately over pasta, rice, or mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of milk or cream if needed to loosen the sauce.
- For an extra flavor boost, try serving this creamy chicken skillet with a side of crusty bread to soak up all that delicious sauce.
- Don't overcrowd the skillet when browning the chicken; work in batches if necessary to ensure even cooking and browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American