Description
This creamy, tangy chicken skillet is what dinner dreams are made of. One bite and you’ll wonder how you ever lived without pepperoncini in your chicken dishes.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (14g) butter
- 1 medium onion (about 1 cup/150g), finely diced
- 3 cloves garlic (about 1 tablespoon/9g), minced
- ½ cup (120ml) chicken broth
- ¾ cup (180ml) heavy cream
- ½ cup (120g) pepperoncini peppers, sliced, plus 2 tablespoons (30ml) of brine from the jar
- 4 ounces (115g) cream cheese, softened and cubed
- ½ cup (50g) grated Parmesan cheese
- 1 teaspoon (5g) Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes until golden brown on first side. Flip and cook another 3-4 minutes until nearly cooked through. Remove chicken to a plate.
- Reduce heat to medium and add butter to the same skillet. Once melted, add diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from the bottom of the pan. Let broth reduce by half, about 2-3 minutes.
- Reduce heat to medium-low. Add heavy cream, pepperoncini slices, and brine. Stir to combine, then add cubed cream cheese. Whisk continuously until cream cheese is fully melted and sauce is smooth.
- Add Parmesan cheese and Italian seasoning, stirring until cheese melts completely. Taste and adjust seasonings if needed.
- Return chicken to the skillet with any accumulated juices. Gently stir to coat with sauce. Simmer for 2-3 minutes until chicken is fully cooked and sauce has thickened slightly. Garnish with fresh parsley if desired and serve.