Ingredients
Chicken
- 2 lb Chicken Breast, cut into chunks
- 2 Tbsp Butter
- 1 tsp Salt
- 1 tsp Pepper
Sauce
- 1 Small Onion, diced
- 2 Tbsp Minced Garlic
- 1/2 Cup Chicken Broth
- 1 Cup Heavy Cream
- 1/2 Cup Shredded Parmesan Cheese
- 1 Cup Sliced Pepperoncinis, drained
Instructions
- Brown the chicken: In a medium or large pan over medium-high heat, melt the butter. Add the chicken pieces and sprinkle with salt and pepper. Stir and brown the chicken on all sides until cooked through, then transfer to a plate and set aside.
- Sauté onions and garlic: In the same pan, add the diced onions and minced garlic. Stir and cook for 1–2 minutes until fragrant and softened.
- Add chicken broth: Pour in the chicken broth and stir well to combine and deglaze the pan.
- Add cream and cheese: Turn the heat down to medium. Slowly add the heavy cream while stirring continuously. Gradually stir in the shredded Parmesan cheese until fully incorporated into the sauce.
- Combine and finish: Add the sliced pepperoncinis and the cooked chicken back to the pan. Stir everything together so the chicken is nicely coated with the creamy sauce, then turn off the heat.
- Serve: Serve the creamy pepperoncini chicken over rice, pasta, potatoes, or enjoy it on its own.
Notes
- Ensure that the chicken is cooked thoroughly before removing it from the pan.
- Adjust the pepperoncini amount to control the level of spiciness.
- Use fresh grated Parmesan for the best flavor and melting quality.
- This dish pairs well with simple sides like steamed vegetables or a fresh green salad.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
