Creamy Pepperoncini Chicken Skillet
Creamy Pepperoncini Chicken Skillet is a quick and delicious weeknight meal that combines tender chicken breasts with a zesty, creamy sauce. Ready in under 30 minutes, this one-pan dish features the bright flavors of pepperoncini peppers, making it perfect for busy evenings or special occasions. Serve it over rice or pasta to savor every last drop of the mouthwatering sauce. With simple ingredients and minimal cleanup, this recipe is destined to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth
- 8 oz cream cheese
- 1 jar (16 oz) pepperoncini peppers, drained
- 2 tsp dried Italian herbs (or oregano)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping garlic and draining the pepperoncini.
- In a large skillet over medium heat, add olive oil. Season chicken with salt and pepper; sear for about 5-7 minutes per side until golden brown.
- Add minced garlic to the skillet; sauté for about a minute until fragrant. Pour in chicken broth, scraping the bottom of the pan for flavor.
- Lower heat and stir in cream cheese until melted and well combined.
- Add pepperoncini peppers and dried herbs; simmer for a few minutes until slightly thickened.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 6 oz)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg
Keywords: Customize by adding vegetables like spinach or bell peppers. For a lighter option, substitute cream cheese with Greek yogurt or low-fat sour cream. Store leftovers in an airtight container in the fridge for up to three days.