Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup pepperoncini peppers, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a skillet, heat the olive oil over medium heat. Add the chicken breasts, season with garlic powder, salt, and pepper, and cook until browned and cooked through, about 6-7 minutes per side.
- Remove the chicken from the skillet and set aside. In the same skillet, add the sliced pepperoncini peppers and cook for 2-3 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Return the chicken to the skillet, coating it in the sauce. Let it simmer for another 5 minutes until the sauce thickens slightly.
- Garnish with chopped parsley and serve warm.
Notes
Start with a hot pan for a good sear and do not overcrowd the skillet. Be gentle while simmering the cream to avoid separation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg