Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Add the chicken to the hot skillet in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear the chicken for about 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.1.5 lbs boneless, skinless chicken thighs, 1 tablespoon olive oil, to taste salt, to taste freshly ground black pepper
- Reduce the heat to medium. Add the chopped yellow onion to the same skillet, scraping up any browned bits from the bottom. Cook the onion for 5-7 minutes, stirring occasionally, until it's softened and translucent. Add the minced garlic and cook for another minute until fragrant, taking care not to burn it.1 small yellow onion, 2 cloves garlic
- Pour in the chicken broth and the reserved pepperoncini brine (start with a tablespoon or two, and add more to taste if you like it tangier). Bring the liquid to a simmer, gently scraping the bottom of the skillet to release any lingering flavorful bits.1 cup sliced pepperoncini peppers, 1/2 cup chicken broth
- Stir in the sliced pepperoncini peppers and the dried Italian seasoning. Return the seared chicken to the skillet, along with any accumulated juices from the plate. Bring the mixture back to a gentle simmer.1.5 lbs boneless, skinless chicken thighs, 1 cup sliced pepperoncini peppers, 1 teaspoon dried Italian seasoning
- Pour in the heavy cream and stir gently to combine. Allow the sauce to simmer for 3-5 minutes, stirring occasionally, until it has thickened slightly and coats the chicken beautifully.1/2 cup heavy cream
- Sprinkle in the grated Parmesan cheese and stir until it's melted and incorporated into the creamy sauce. Taste the sauce and adjust seasoning with salt and pepper if needed. If you desire a creamier sauce, you can add another splash of heavy cream.1/4 cup grated Parmesan cheese, to taste salt, to taste freshly ground black pepper, 1/2 cup heavy cream
- Let the Creamy Pepperoncini Chicken Skillet simmer for a final minute or two to allow the flavors to meld. Garnish with fresh chopped parsley, if desired. Serve hot.fresh parsley
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat or in the microwave. Add a tablespoon or two of chicken broth or milk when reheating to revive creaminess. Can be frozen for up to 2-3 months.
