Ingredients
Scale
The key to this dish lies in selecting the right ingredients that bring out the best in each other. I always lean towards fresh, high-quality chicken and vibrant pepperoncini peppers from a trusted jar to ensure that punchy tang. Choosing full-fat cream or sour cream really makes the sauce silky and indulgent—no skimping here! If you like a little extra heat, some crushed red pepper flakes work wonders without overpowering the dish.
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup pepperoncini peppers, sliced with juice reserved
- 1 cup chicken broth
- 1/2 cup heavy cream (or sour cream for tangier sauce)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts evenly with salt, pepper, garlic powder, and dried oregano.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for 4-5 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Lower the heat to medium and pour the reserved pepperoncini juice and chicken broth into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom—these bring so much flavor!
- Add the sliced pepperoncini peppers and crushed red pepper flakes if using. Let the mixture simmer gently for about 3 minutes to meld flavors.
- Reduce heat to low and stir in the heavy cream (or sour cream). Stir continuously until the sauce is smooth and slightly thickened, about 2-3 minutes.
- Return the chicken to the skillet, spooning sauce over the top. Let everything warm through together for another 2 minutes.
- Garnish with freshly chopped parsley before serving. This adds a fresh pop of color and brightness to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
