Creamy Pepperoncini Chicken
Creamy Pepperoncini Chicken is rich, tangy, and full of flavor.Tender chicken simmers in a creamy, pepper-infused sauce.The dish balances mild heat with smooth, savory richness.It’s quick to prepare and perfect for weeknight dinners.This meal pairs beautifully with rice, pasta, or bread.
Ingredients
- 500 g (1 lb) boneless, skinless chicken breasts or thighs
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- ¾ cup chicken broth
- 1 cup heavy cream
- ½ cup sliced pepperoncini peppers
- 2–3 tablespoons pepperoncini brine (optional, for extra tang)
- ½ teaspoon dried oregano
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken with salt and pepper on both sides.
- Heat olive oil and butter in a large skillet over medium heat.
- Sear the chicken until golden on both sides; remove and set aside.
- In the same skillet, sauté garlic until fragrant.
- Add chicken broth and scrape up any browned bits.
- Stir in cream, pepperoncini peppers, brine, oregano, and chili flakes.
- Return chicken to the skillet and simmer for 15–20 minutes until cooked through and sauce thickens.
Notes
- Pepperoncini peppers are mild, not overly spicy.
- Sauce thickens more as it cools.
- Chicken thighs offer extra juiciness.
- Adjust brine for desired tanginess.
- Best served fresh but reheats well.