Ingredients

Scale

4 boneless, skinless chicken breasts

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

2 cloves garlic, minced

1 cup chicken broth

1/2 cup heavy cream

1/4 cup jarred pepperoncini peppers, sliced

2 tbsp pepperoncini juice (from the jar)

1/4 cup grated Parmesan cheese

1 tsp Italian seasoning

2 tbsp fresh parsley, chopped (for garnish)

Instructions

Cook the chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden brown. Remove the chicken and set aside.

Sauté the garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

Make the sauce: Pour in the chicken broth, heavy cream, sliced pepperoncini, pepperoncini juice, Parmesan cheese, and Italian seasoning. Stir to combine and bring to a gentle simmer.

Simmer the chicken: Return the chicken breasts to the skillet, spooning the sauce over them. Reduce the heat to medium-low, cover, and simmer for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F).

Garnish and serve: Sprinkle with fresh parsley before serving. Pair with mashed potatoes, rice, or a side of roasted vegetables for a delicious meal.