Ingredients
- Chicken breasts, boneless, skinless: 1.5 pounds, cut into bite-sized pieces
- Olive oil: 1 tablespoon
- Pepperoncini peppers: 1/2 cup, sliced
- Pepperoncini juice: 1/4 cup
- Cream cheese: 4 ounces, softened
- Garlic: 2 cloves, minced
- Dried oregano: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Step 2: Add the minced garlic, sliced pepperoncini peppers, and dried oregano to the skillet. Cook for another minute until fragrant.
- Step 3: Reduce the heat to low. Stir in the pepperoncini juice and softened cream cheese.
- Step 4: Continue stirring until the cream cheese is fully melted and the sauce is smooth and creamy, about 2-3 minutes.
- Step 5: Taste and adjust seasonings as needed. Serve immediately over rice, pasta, or mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over low heat, adding a splash of milk or broth if needed to restore creaminess.
- Serve this delightful chicken with a side of crusty bread to soak up all that amazing sauce.
- Don't overcrowd the skillet when browning the chicken for even cooking and better flavor development.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American