Description
A quick and flavorful weeknight dinner featuring tender chicken in a creamy, tangy pepperoncini sauce. Easy to make and always a crowd-pleaser.
Ingredients
Scale
- 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts, cut into bite-sized pieces
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion, finely chopped
- 2–3 cloves Garlic, minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Paprika
- 1/2 cup Chicken Broth
- 1/2 cup Jarred Pepperoncini, drained and sliced
- 1/4 cup Heavy Cream
- 2 tablespoons Grated Parmesan Cheese
- 1 tablespoon Fresh Parsley, chopped (optional, for garnish)
Instructions
- 1. Pat the chicken dry and season with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Brown chicken in batches, about 3-4 minutes per side. Remove chicken and set aside.
- 2. Reduce heat to medium and add chopped onion to the skillet. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- 3. Pour in chicken broth and scrape up browned bits from the bottom of the pan. Add sliced pepperoncini and bring to a simmer for 5 minutes.
- 4. Reduce heat to low. Stir in heavy cream and grated Parmesan cheese until smooth and creamy.
- 5. Return chicken to the skillet, stir to coat, and simmer gently for 5-7 minutes, or until chicken is cooked through.
- 6. Stir in fresh parsley (if using) and serve hot.
Notes
Store completely cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of liquid if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (varies based on chicken cut and cream)
- Sugar: Approx. 3-5g
- Sodium: Approx. 400-600mg (highly variable based on broth and cheese)
- Fat: Approx. 25-35g
- Carbohydrates: Approx. 5-10g
- Fiber: Approx. 1g
- Protein: Approx. 35-40g