Creamy Pepperoncini Chicken
Ingreadient
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1 pound skinless, boneless chicken breasts
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 tablespoon olive oil
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1 cup chopped yellow onion
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3 cloves garlic, minced
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3/4 cup chicken broth
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1/2 teaspoon dried oregano
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1/4 teaspoon crushed red pepper, or more to taste
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3/4 cup whipping cream
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1/2 cup grated Parmesan cheese
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1 teaspoon pepperoncini brine
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1/2 cup sliced pepperoncini peppers
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chopped fresh parsley
Direction
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Gather all ingredients.
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Cut chicken breasts into cubes; season both sides with salt and black pepper.
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Heat olive oil in a large skillet over medium heat. Place chicken in skillet and cook until lightly browned and no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer cooked chicken to a plate and set aside.
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Add onion to the skillet; cook 2 minutes. Add garlic; cook until fragrant, about 1 minute. Add broth, oregano, and crushed red pepper. Simmer until reduced by half, about 2 minutes.
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Stir in cream, Parmesan, and pepperoncini brine. Bring to a simmer and cook until slightly thickened, about 5 minutes.
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Return chicken to skillet and toss to coat. Add sliced pepperoncini.
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Serve garnished with parsley if desired.
