Description
A delightful one-pan meal that combines tender chicken, tangy pepperoncini peppers, and creamy goodness for a flavorful experience.
Ingredients
Scale
- 4 pieces Boneless, skinless chicken breasts (or chicken thighs)
- 1 cup Pepperoncini peppers (or milder peppers)
- 1 medium Yellow onion
- 3 cloves Garlic
- 2 tablespoons Extra virgin olive oil
- 1 cup Low-sodium chicken broth
- 1/2 cup Heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Red pepper flakes
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh parsley
- 2 cups Cooked pasta or rice
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and black pepper, and sear for about 5-7 minutes per side until golden brown. Remove and set aside.
- Add the chopped onion to the skillet and sauté until translucent.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Pour in the chicken broth, scraping up brown bits from the bottom.
- Stir in heavy cream, Italian seasoning, red pepper flakes, and pepperoncini. Bring to a simmer.
- Return the chicken to the skillet, cover, and simmer for another 10-15 minutes until cooked through.
- Taste and adjust seasoning as needed.
- Stir in chopped parsley and serve over cooked pasta or rice.
Notes
For a lighter version, substitute heavy cream with coconut cream or Greek yogurt. This dish is great for meal prep and can be stored for 2-3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg