Creamy Pepperoncini Chicken Skillet
Seared chicken breasts in a garlic cream sauce with bacon, Parmesan, and tangy pepperoncini peppers.
Equipment
- Large skillet
- Whisk
- Meat thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about one and a half pounds
- 4 bacon slices diced
- 3 cloves garlic minced
- 1 medium shallot diced
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup pepperoncini peppers chopped and drained
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley chopped
Instructions
Cooking
- Season. Pat the chicken dry and season it.
- Bacon. Cook the bacon until crisp and keep the fat in the pan.
- Sear. Cook the chicken six to seven minutes per side until it reaches 165 degrees F.
- Aromatics. Cook the garlic and shallot for one minute.
- Sauce. Add the broth, cream, Parmesan, and pepperoncini.
- Finish. Return the chicken and bacon and simmer for five minutes.
Notes
Substitutions: Use chicken thighs, or a non dairy cream and cheese for a dairy free version.
Tips: Drain the peppers well and add salt at the end.
Storage: Refrigerate for four days or freeze for up to two months.
Nutrition is calculated per serving.