Description
A rich and tangy one-pan chicken skillet made with tender seared chicken breasts in a creamy parmesan pepperoncini sauce.
Ingredients
- 2 large chicken breasts (about 500 g), sliced in half lengthwise
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth (240 ml)
- 1/2 cup heavy cream (120 ml)
- 1/3 cup grated parmesan cheese (about 30 g)
- 1/2 cup sliced pepperoncini peppers (about 75 g)
- 2 tablespoons pepperoncini juice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 4 to 5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Pour in the chicken broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream, parmesan cheese, sliced pepperoncini peppers, pepperoncini juice, Italian seasoning, and red pepper flakes if using. Simmer for a few minutes until the sauce thickens slightly.
- Return the chicken to the skillet and spoon the sauce over the top. Cook for another 3 to 5 minutes so the flavors meld together.
- Garnish with fresh parsley and serve warm.
Notes
- Boneless chicken thighs can be used instead of chicken breasts for a juicier result.
- For a lighter sauce, substitute half-and-half for the heavy cream.
- Serve with pasta, rice, mashed potatoes, cauliflower rice, or sautéed vegetables.
- You can add mushrooms or spinach to the sauce for extra flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat with a splash of broth or cream to keep the sauce smooth.
- Freezing is not recommended because the cream sauce may separate after thawing.
Nutrition
- Serving Size: 1 chicken portion with sauce
- Calories: 465
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 31 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 145 mg
