Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter, divided
• ½ small onion or 1 shallot, diced
• 2 cloves garlic, minced
• ½ cup chicken broth
• ¾ cup heavy cream
• ½ cup sliced pepperoncini peppers
• 2–3 tablespoons pepperoncini brine
• ¼ cup grated Parmesan (optional)

Instructions

1. Pat chicken dry and season with salt, pepper, garlic powder, and Italian seasoning.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat. Sear chicken 5–7 minutes per side, until golden and cooked through (165°F). Remove to a plate.
3. Reduce heat to medium. Add remaining butter, onion, and garlic sauté until softened, 2–3 minutes, scraping up browned bits.
4. Pour in chicken broth and simmer 1–2 minutes.
5. Stir in heavy cream, pepperoncini, and pepperoncini brine. Simmer 2–3 minutes until slightly thickened. Stir in Parmesan, if using.
6. Return chicken to the skillet, spoon sauce over top, and simmer 2–3 minutes until warmed through.
7. Taste and adjust seasoning (go easy on added salt). Serve hot.

Notes

• Don't skip the pepperoncini brine  it adds a tangy depth the peppers alone don't fully provide.
• Taste before adding extra salt, since the peppers and brine are already fairly salty.
• Use full fat heavy cream for the smoothest, most stable sauce.

Storage

Nutrition Estimate (per serving, approximate)