Description
A tangy and rich one-pan meal featuring golden chicken cutlets simmered in a zesty pepperoncini-cream sauce—perfect for quick weeknight dinners.
Ingredients
Chicken
1 ½ lb (680 g) boneless, skinless chicken breasts or thighs, sliced into cutlets
¾ tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper
¼ cup (30 g) all-purpose flour, for light dredging
Skillet Sauce
1 Tbsp olive oil
1 Tbsp unsalted butter
2 garlic cloves, minced
½ cup (120 ml) low-sodium chicken broth
¼ cup (60 ml) pepperoncini brine (from the jar)
½ cup sliced pepperoncini peppers (about 8–10 rings)
¾ cup (180 ml) heavy cream or half-and-half
¼ cup (25 g) freshly grated Parmesan cheese
Finish
2 Tbsp chopped fresh parsley or dill, for garnish
Instructions
Season & Dredge – Pat chicken dry; sprinkle both sides with salt and pepper. Lightly coat in flour, shaking off excess.
Sear Chicken – Heat olive oil and butter in a large skillet over medium-high. Sear chicken 3–4 min per side until golden and almost cooked through; transfer to a plate.
Deglaze – Add minced garlic; sauté 30 sec. Pour in chicken broth and pepperoncini brine, scraping up browned bits.
Simmer – Stir in sliced pepperoncini; return chicken (with juices). Simmer 3 min until sauce reduces slightly and chicken reaches 165 °F / 74 °C.
Creamy Finish – Lower heat. Stir in cream and Parmesan; simmer 1 min until silky. Taste and adjust seasoning.
Serve – Sprinkle with fresh herbs and spoon over rice, noodles, or mashed potatoes.
Notes
Veggie add-ins: Fold in a handful of spinach or halved cherry tomatoes during the final minute.
Heat level: Substitute hot pepperoncini rings for extra zing.
Gluten-free: Skip the flour or dredge in GF flour blend—the sauce will be slightly looser.
Lighter option: Use half-and-half and simmer a touch longer to thicken.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner / Main Course
- Method: One-Pan Skillet Simmer
- Cuisine: American (Mediterranean-inspired)
