Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Olive oil: 2 tablespoons
- Pepperoncini peppers, sliced: 1 cup
- Pepperoncini juice: 1/2 cup
- Cream cheese, softened: 4 ounces
- Garlic, minced: 2 cloves
- Dried Italian seasoning: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside.
- Step 3: Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Step 4: Stir in sliced pepperoncini peppers and pepperoncini juice. Bring to a simmer and cook for 2-3 minutes.
- Step 5: Reduce heat to low and stir in softened cream cheese until melted and smooth.
- Step 6: Return chicken to the skillet and coat with the creamy sauce. Simmer for another 2-3 minutes to heat through. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat in a skillet over low heat, adding a splash of chicken broth if needed to loosen the sauce.
- Serve this creamy chicken over a bed of rice or pasta to soak up all that delicious sauce.
- Don't overcrowd the skillet when browning the chicken; cook in batches if necessary to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American