Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- 6–8 pepperoncini peppers, sliced (reserve 2 tbsp brine)
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Season chicken strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through (5–6 minutes). Remove and set aside.
- Reduce heat to medium. Melt butter in the same skillet. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
- Pour in chicken broth and heavy cream, stirring to deglaze. Add reserved pepperoncini brine, Parmesan, and sliced pepperoncini. Simmer 3–4 minutes until slightly thickened.
- Return chicken to skillet, toss to coat in sauce. Simmer 2 minutes more. Taste and adjust seasoning.
- Garnish with fresh parsley and serve immediately.
Notes
- For a lighter version, substitute half-and-half or whole milk (may reduce thickness).
- Can add spinach or roasted red peppers for extra vegetables.
- Pair with zucchini noodles, pasta, or糙 rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Skillet cooking
- Cuisine: American Italian Fusion
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving (⅛th of recipe)
- Calories: 380 Kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 105 mg
