Ingredients
Scale
- 2 boneless, skinless chicken thighs, sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 6–8 pepperoncini peppers, sliced (plus 1 tbsp brine)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan
- 1 tsp Italian seasoning
- ½ tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Cook 5–6 minutes until golden. Remove and set aside.
- In the same skillet, add onion and cook 4–5 minutes until softened and golden. Add garlic and pepperoncini slices; cook 1 minute more.
- Stir in heavy cream, chicken broth, pepperoncini brine, Italian seasoning, and black pepper. Bring to a gentle simmer.
- Return chicken to skillet. Stir in mozzarella and Parmesan until melted and sauce is creamy (2–3 minutes).
- Garnish with fresh parsley and serve immediately.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Use chicken breast if preferred, but be careful not to overcook.
- Pair with pasta, rice, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 412 Kcal
- Sugar: 3g
- Sodium: 625mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 105mg
