Creamy Pepperoncini Chicken

Ingredients

1 pound skinless, boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup chopped yellow onion
3 cloves garlic, minced
3/4 cup chicken broth
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper, or more to taste
3/4 cup whipping cream
1/2 cup grated Parmesan cheese
1 teaspoon pepperoncini brine
1/2 cup sliced pepperoncini peppers
chopped fresh parsley

Directions

• Gather all ingredients.
• Cut chicken breasts into cubes; season both sides with salt and black pepper.
• Heat olive oil in a large skillet over medium heat. Place chicken in skillet and cook until lightly browned and no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer cooked chicken to a plate and set aside.
• Add onion to the skillet; cook 2 minutes. Add garlic; cook until fragrant, about 1 minute. Add broth, oregano, and crushed red pepper. Simmer until reduced by half, about 2 minutes.
• Stir in cream, Parmesan, and pepperoncini brine. Bring to a simmer and cook until slightly thickened, about 5 minutes.
• Return chicken to skillet and toss to coat. Add sliced pepperoncini.
• Serve garnished with parsley if desired.