Credits to @rachaelkirkconnell
Ingredients
- 3 Tbsp butter
- 1.5 – 2 lbs chicken thighs
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 1/2 tsp Kosher salt
- Fresh cracked black pepper
- A few dashes of Italian seasoning, optional
- 1 white onion, diced
- 2 – 4 cloves of garlic
- 1/4 cup chopped pepperoncinis, plus liquid from the jar
- 2 Tbsp flour
- 2 cups of chicken broth
- 1/2 cup heavy cream
- 1 Tbsp Dijon or course ground mustard
- Serve with: sweet potato cubes, rice, pasta
Directions
- Season both sides of the chicken with the garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning.
- Heat 1 Tbsp of the butter in a large skillet over medium-high heat. Once the butter is melted and lightly bubbling, add your seasoned chicken to the pan. Cook until browned on one side, about 5 – 7 minutes. Flip and cook this side is browned, another 5 – 7 minutes. You do not need to cook all the way through. It will finish cooking in the sauce. Remove from the pan and set aside.
- Reduce the heat to medium and add the remaining 2 Tbsp butter to the pan. Once melted, add the diced onion and garlic. Cook until translucent and fragrant, about 3 minutes.
- Add the chopped pepperoncinis and flour, stirring constantly until combined so the flour doesn’t burn.
- Add the chicken broth, a good splash of pepperoncini juice, heavy cream, and mustard. Stir until combined. Add the cooked chicken back in and simmer until chicken is fully cooked at 165 (cooking times will vary depending on how much you browned the chicken).
- Serve over sweet potato cubes, rice or pasta. Top with parmesan and red pepper flakes. Enjoy!
Natalie’s Notes
Made April 29, 2026. Savory and pickle-y without being in your face! No prep needed and most ingredients are pantry staples, so keep this in mind for when you want a creamy, comforting chicken dish and need to whip something up quickly.
