Chicken Pepperoncini / Easy meal ❤️

Ingredients

• 2 lb Chicken Breast (cut into thin strips; can substitute boneless thighs)
• 2 tsp Avocado Oil (for searing; extra‑virgin preferred)
• 1/4 tsp Salt (just a pinch because pepperoncini are brined)
• 1/4 tsp Black Pepper (freshly ground)
• 1 cup Onion (finely chopped; about 1 medium yellow onion)
• 1 cup Red Bell Pepper (cut into strips, then halved; fresh preferred)
• 2 clove Garlic (large, finely minced)
• 1 cup Chicken Broth (low‑sodium preferred)
• 1 tbsp Italian Seasoning (dried blend of oregano, basil, thyme)
• 1 cup Pepperoncini Peppers (mild to medium heat; sliced in half, seeds removed for milder flavor)
• 1 cup Heavy Cream (add off the heat to avoid curdling)
• 1 cup Parmesan Cheese (freshly grated; 3/4 cup used in sauce, reserve 1/4 cup for garnish)
• 2 tbsp Pepperoncini Brine (adds tangy depth; about 1/8 cup total)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Trim and Slice Chicken

   Place the cold chicken breasts on a cutting board and slice each breast in half horizontally, then cut into thin strips about 1/2‑inch wide.

   Time: PT5M

2. Season Chicken

   Place the chicken strips in a bowl, add a pinch of salt and a pinch of black pepper, and toss to coat evenly.

   Time: PT1M

3. Sear First Batch of Chicken

   Heat the skillet over medium‑high heat, add 1 tsp avocado oil, and when shimmering, add half of the chicken strips in a single layer. Cook 3‑4 minutes without moving, then flip and cook another 3‑4 minutes until golden brown.

   Time: PT4M

   Temperature: medium-high

4. Sear Second Batch of Chicken

   Add a little more avocado oil if needed and repeat the searing process with the remaining chicken strips.

   Time: PT4M

   Temperature: medium-high

5. Set Aside Chicken

   Transfer all seared chicken strips to a clean mixing bowl and set aside.

   Time: PT1M

6. Sauté Onions and Red Bell Peppers

   Reduce heat to medium, add another ½ tsp avocado oil to the skillet, then add 1 cup finely chopped onion and 1 cup red bell pepper strips. Cook, stirring occasionally, until the onions become translucent and the peppers soften, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Add Garlic

   Add the minced garlic to the skillet and sauté for about 30 seconds, just until fragrant.

   Time: PT30S

   Temperature: medium

8. Deglaze with Broth and Season

   Pour in 1 cup chicken broth and sprinkle 1 tbsp Italian seasoning. Stir, increase heat to bring to a gentle simmer, and let the liquid reduce by about half, roughly 10 minutes.

   Time: PT10M

   Temperature: medium

9. Prepare Pepperoncini

   While the broth reduces, slice the pepperoncini peppers in half lengthwise, remove the stems, and discard the seeds if you prefer less heat.

   Time: PT3M

10. Add Heavy Cream

    Turn off the heat, then slowly pour 1 cup heavy cream into the skillet while stirring continuously to combine.

    Time: PT2M

11. Incorporate Parmesan

    Stir in 3/4 cup freshly grated Parmesan cheese until melted and the sauce is glossy. Reserve the remaining 1/4 cup for garnish.

    Time: PT1M

12. Combine All Ingredients

    Return the sliced pepperoncini, the seared chicken strips (with any juices), and 2 tbsp of the pepperoncini brine to the skillet. Reduce heat to low, cover, and simmer for 5 minutes until the chicken is cooked through.

    Time: PT5M

    Temperature: low

13. Finish and Serve

    Turn off the heat, sprinkle the reserved Parmesan and chopped fresh parsley over the top. Serve immediately over steamed white rice or buttered noodles.

    Time: PT2M

Nutrition Facts

Calories

580

Protein

35 g

Carbohydrates

10 g

Fat

35 g

Fiber

2 g