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Easy Creamy Pepperoncini Chicken Recipe

Easy Creamy Pepperoncini Chicken Recipe

Easy Creamy Pepperoncini Chicken Recipe packed with bold flavors and a rich, creamy sauce, perfect for any occasion.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course main dish
Cuisine Italian
Servings 4 servings
Calories 321 kcal

Equipment

  • large skillet

Ingredients
  

Chicken

  • 4 pieces boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Chicken Skillet and Sauce

  • 1 tablespoon olive oil or avocado oil
  • 2 tablespoons dairy-free butter
  • 1 large shallot finely chopped
  • 3-4 cloves garlic minced
  • 0.5 cup chopped pickled pepperoncinis add more to taste
  • 2 tablespoons pepperoncini juice or brine
  • 3-4 slices bacon chopped
  • 1 cup coconut milk or dairy free milk of choice sub heavy cream if not dairy-free
  • 1 cup chicken broth add 2 additional tablespoon if needed to thin
  • 0.5 cup dairy-free sour cream or Greek yogurt if not dairy-free
  • 2.5-3 tablespoons gluten-free flour
  • 0.5 teaspoon Italian seasoning
  • 0.5 teaspoon smoked paprika optional
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

Cooking Steps

  • Season and Sear the Chicken: Pat chicken dry and season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown. Remove and set aside.
  • Cook the Bacon: In the same skillet, cook chopped bacon until crispy. Transfer bacon to a plate lined with paper towels.
  • Sauté Aromatics: Reduce heat to medium. Add dairy-free butter to the skillet. Sauté the shallots for 2-3 minutes until softened. Add garlic and chopped pepperoncinis. Cook for 1-2 minutes until fragrant.
  • Make Roux: Sprinkle the gluten-free flour over the aromatics and stir constantly for 1-2 minutes until the flour evenly coats the mixture. Slowly pour in the chicken broth while whisking to avoid lumps. Add the pepperoncini brine, unsweetened dairy-free milk and Greek yogurt (or dairy-free sour cream), whisking until smooth and creamy.
  • Add Flavor: Stir in smoked paprika (if using), and Italian seasoning. Season with salt and pepper to taste.
  • Combine and Simmer: Return the seared chicken to the skillet, spooning some sauce over the top. Simmer on low heat for 8-10 minutes, or until the chicken is fully cooked (internal temperature 165°F/75°C). Add the crispy bacon over the top of the chicken.
  • Serve: Garnish with fresh parsley, and extra pepperoncinis. Serve over gluten-free pasta, rice, or with roasted vegetables.

Notes

For a thinner sauce, add 1–2 tablespoons of chicken broth. To thicken, whisk in additional flour. Store leftovers in the refrigerator in an airtight container for up to 3 days. Freeze the chicken and sauce in a freezer-safe container for up to 2 months.

Nutrition

Serving: 1servingCalories: 321kcalCarbohydrates: 7gProtein: 30gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 86mgSodium: 514mgPotassium: 537mgFiber: 1gSugar: 2gVitamin A: 178IUVitamin C: 2mgCalcium: 56mgIron: 1mg
Keyword Chicken Recipe, dairy-free recipe, Easy Creamy Pepperoncini Chicken, gluten-free recipe, Quick Dinner, weeknight meal
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