• 4 boneless, skinless chicken breasts
• 1 jar (16 oz) pepperoncini peppers, drained
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

• Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and onion powder. This ensures every bite is flavorful.

• Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6–7 minutes per side, until golden brown and fully cooked. Remove the chicken from the pan and set aside.

• In the same skillet, pour in the chicken broth and scrape up the browned bits from the bottom of the pan this adds incredible flavor. Stir in the heavy cream and chopped pepperoncini peppers. Let the sauce simmer gently for 2–3 minutes.

• Return the chicken to the skillet and spoon the sauce over the top. Let everything simmer together for another 2–3 minutes, allowing the flavors to meld.

• Serve hot with your favorite sides, spooning plenty of sauce over the chicken.

• Don’t overcook the chicken – Remove it as soon as it reaches 165°F
• Adjust the tang – Add more or fewer pepperoncinis to taste
• Use full-fat cream for the smoothest sauce
• Deglaze properly – Those browned bits add serious flavor

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