Description
Tender seared chicken breasts finished in a rich, garlicky cream sauce with tangy pepperoncini peppers and a splash of brine for a bold, satisfying one-pan dinner.
Ingredients
- 1.5 lbs boneless skinless chicken breast halves
- 1 tbsp (15ml) extra virgin olive oil
- 2 tbsp (30g) unsalted butter, divided
- 1/2 cup (60g) sliced pepperoncini pepper rings
- 2 tbsp (30ml) pepperoncini brine
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken stock
- 3 cloves garlic, minced
- 1/4 cup (10g) fresh flat-leaf parsley, chopped
- 1 tsp coarsely ground cracked black pepper
Instructions
- Pat the chicken breasts dry and season on both sides with cracked black pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Sear the chicken for 5-6 minutes per side until golden and cooked through. Remove from the skillet and set aside.
- Reduce heat to medium and add the remaining tablespoon of butter to the same skillet.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken stock and pepperoncini brine, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and sliced pepperoncini rings, letting the sauce simmer for 4-5 minutes until slightly thickened.
- Return the chicken to the skillet and spoon the sauce over the top.
- Simmer for another 2-3 minutes to warm the chicken through and let it absorb the sauce.
- Garnish with fresh parsley and serve warm.
Notes
- Pat the chicken dry before searing for the best golden crust.
- Don’t skip scraping up the browned bits when adding the stock; they add deep flavor to the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes