Creamy Pepperoncini Chicken
This Creamy Pepperoncini Chicken is a simple and comforting one-skillet meal featuring juicy chicken breasts in a flavorful creamy sauce with a tangy kick from pepperoncini peppers.
Ingredients
Chicken Ingredients
- 4 pieces boneless skinless chicken breasts Or you can use chicken thighs for more flavor and moisture.
- 4 slices bacon, diced For adding savory crunch and depth of flavor.
Sauce Ingredients
- 3 cloves garlic, minced Adds aromatic flavor.
- 1 medium shallot, diced For extra sweetness in the sauce.
- 1 cup chicken broth Use low-sodium for a healthier option.
- 1 cup heavy cream Can be substituted with non-dairy cream for a dairy-free option.
- ½ cup Parmesan cheese, grated For a rich and creamy texture.
- ½ cup pepperoncini peppers, chopped Provides tanginess to the sauce.
Seasoning
- salt to taste
- pepper to taste
- 1 tablespoon fresh parsley, chopped For garnish, optional.
Instructions
Preparing the Chicken
- Dry the chicken breasts with paper towels and season both sides with salt and pepper.
- In a skillet over medium heat, cook the diced bacon until crispy. Remove bacon and keep the fat in the skillet.
- Add the seasoned chicken to the skillet and cook for 6-7 minutes on each side until the internal temperature reaches 165°F.
Making the Creamy Sauce
- Remove the cooked chicken from the skillet and set aside.
- In the same skillet, use the bacon fat to sauté the minced garlic and diced shallots until aromatic.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Whisk in the grated Parmesan cheese until melted, then mix in the chopped pepperoncini.
Final Cooking Techniques
- Return the cooked chicken to the skillet, allowing it to simmer in the creamy sauce until it thickens slightly.
- Garnish with fresh parsley if desired before serving.
Notes
Serve over gluten-free pasta, fluffy rice, or with roasted vegetables. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 2 months.