Description
A comforting one-skillet chicken dinner featuring tender chicken breasts simmered in a creamy, tangy pepperoncini sauce with garlic, herbs, and Parmesan cheese.
Ingredients
4 boneless skinless chicken breasts (680 g / 1.5 lb)
1 teaspoon salt (5 g)
½ teaspoon black pepper (2 g)
1 teaspoon garlic powder (3 g)
1 teaspoon paprika (3 g)
2 tablespoons olive oil (30 ml)
3 tablespoons unsalted butter (42 g)
4 cloves garlic, minced
½ cup sliced pepperoncini peppers (75 g)
¾ cup pepperoncini brine (180 ml)
1 cup chicken broth (240 ml)
1 cup heavy cream (240 ml)
½ cup grated Parmesan cheese (50 g)
1 teaspoon dried oregano (1 g)
1 teaspoon dried thyme (1 g)
2 tablespoons chopped fresh parsley (8 g)
Instructions
Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden. Remove from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
Stir in sliced pepperoncini peppers and cook for 2 minutes.
Pour in pepperoncini brine and chicken broth, scraping the bottom of the skillet to release browned bits.
Add heavy cream, Parmesan cheese, oregano, and thyme. Stir and simmer for 3–4 minutes until the sauce thickens.
Return the chicken to the skillet and spoon the sauce over the top.
Simmer for 10–12 minutes until the chicken is fully cooked.
Garnish with chopped parsley and serve warm.
Notes
For a slightly milder flavor, reduce the pepperoncini brine to ½ cup (120 ml). Freshly grated Parmesan cheese will melt more smoothly and create a creamier sauce. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes