# Ingredients:
→ Chicken
01 - 1 pound boneless, skinless chicken thighs or breasts
→ For Cooking
02 - 2 tablespoons olive oil
→ Sauce
03 - 1 cup sliced pepperoncini, drained
04 - 3 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1 cup low-sodium chicken broth
→ Seasoning
07 - Salt to taste
08 - Black pepper to taste
# Instructions:
01 - Pat chicken dry and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large non-stick skillet over medium heat.
03 - Add chicken to the skillet and cook for 6 to 7 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, reduce heat to medium-low. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add sliced pepperoncini and sauté for 2 to 3 minutes.
06 - Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until sauce thickens slightly.
07 - Return chicken and any accumulated juices to the skillet. Simmer for 2 to 3 minutes, spooning sauce over chicken until heated through.
08 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra pepperoncini if desired.
