Ingredients
- Chicken breasts, boneless and skinless: 1.5 pounds
- Pepperoncini peppers, sliced: 1 cup
- Pepperoncini juice: 1/4 cup
- Cream cheese, softened: 4 ounces
- Olive oil: 1 tablespoon
- Garlic, minced: 2 cloves
- Dried oregano: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
- Step 2: Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside.
- Step 3: Add minced garlic to the skillet and cook for 1 minute, until fragrant. Add sliced pepperoncini peppers and juice to the skillet. Cook for 2-3 minutes, stirring occasionally.
- Step 4: Reduce heat to low. Stir in cream cheese until melted and smooth.
- Step 5: Return chicken breasts to the skillet. Spoon the creamy pepperoncini sauce over the chicken. Sprinkle with dried oregano.
- Step 6: Simmer for 5-10 minutes, or until chicken is heated through and sauce has thickened slightly. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the chicken skillet in a pan over low heat, adding a splash of milk or broth if the sauce is too thick.
- Serve this creamy chicken over rice or pasta to soak up all that delicious pepperoncini sauce!
- For a richer flavor, brown the chicken on both sides really well before cooking, as this adds great depth to the final dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American