Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pepperoncini peppers, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
- Add the chicken to the skillet and cook until browned on both sides, about 5-7 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth and bring to a simmer.
- Stir in the heavy cream and sliced pepperoncini peppers.
- Return the chicken to the skillet and simmer for an additional 10-15 minutes, until the chicken is cooked through and the sauce has thickened.
- Serve hot, garnished with additional pepperoncini if desired.
Notes
Leftovers reheat well; stir in a splash of chicken broth if the sauce tightens during reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg