Description
Bright, tangy pepperoncini and a creamy sauce transform chicken into a quick and memorable one-pan meal.
Ingredients
Scale
- 450 g (1 lb) boneless, skinless chicken breasts
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) black pepper
- 15 g (2 tbsp) all-purpose flour (optional)
- 15 ml (1 tbsp) olive oil
- 15 g (1 tbsp) unsalted butter
- 120 g (1 small) yellow onion, sliced thin
- 3 cloves (9 g) garlic, minced
- 120 g jarred pepperoncini peppers, drained
- 30–45 ml (2–3 tbsp) pepperoncini brine
- 120 ml (1/2 cup) chicken broth
- 120 ml (1/2 cup) heavy cream or half-and-half
- 30 g (1/3 cup) grated Parmesan
- Fresh parsley for garnish (optional)
Instructions
- Pat chicken dry and season with salt and pepper. Let rest for 5 minutes.
- Dredge chicken in flour and sear in a skillet with olive oil for 3-4 minutes per side until golden brown; transfer to a plate.
- Add butter to the skillet and sauté onions until translucent. Add garlic and cook until fragrant.
- Deglaze with chicken broth and pepperoncini brine, scraping up browned bits.
- Add pepperoncini and cream, simmer until sauce is reduced. Stir in Parmesan until melted.
- Return chicken to skillet, spoon sauce over, and simmer until chicken reaches 74°C (165°F). Rest before serving.
Notes
Serve over mashed potatoes or noodles to soak up the sauce. For a lighter pair, serve with green beans or salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 115mg