Description
This Easy Creamy Pepperoncini Chicken recipe features tender seared chicken breasts simmered in a rich, tangy sauce made from pickled pepperoncinis, dairy-free cream, and savory bacon. It’s a flavorful, gluten-free dish perfect for a comforting dinner served over rice, pasta, or roasted vegetables.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Chicken Skillet and Sauce
- 1 tbsp olive oil or avocado oil
- 2 tbsp dairy-free butter
- 1 large shallot, finely chopped
- 3-4 garlic cloves, minced
- 1/2 cup chopped pickled pepperoncinis (add more to taste)
- 2-3 tbsp pepperoncini juice or brine
- 1/4 tsp garlic powder
- 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 tbsp if needed to thin)
- 1/2 cup dairy-free sour cream or Greek yogurt (if not dairy-free)
- 2 1/2 – 3 tbsp gluten-free flour
- 1/2 tsp Italian seasoning
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season and Sear the Chicken: Pat the chicken breasts dry and season both sides generously with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown. Remove the chicken and set aside.
- Cook the Bacon: In the same skillet, cook the chopped bacon until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease.
- Sauté Aromatics: Reduce the heat to medium and add the dairy-free butter to the skillet. Sauté the finely chopped shallots for 2-3 minutes until softened. Add the minced garlic and chopped pepperoncinis, cooking for another 1-2 minutes until fragrant.
- Make Roux and Sauce: Sprinkle the gluten-free flour evenly over the aromatics and stir constantly for 1-2 minutes to coat the mixture. Slowly whisk in the chicken broth to avoid lumps. Then add the pepperoncini brine, unsweetened dairy-free milk, and dairy-free sour cream or Greek yogurt, whisking until the sauce becomes smooth and creamy.
- Add Flavor: Stir in smoked paprika if using, Italian seasoning, and season with salt and pepper to taste.
- Combine and Simmer: Return the seared chicken breasts to the skillet, spooning some sauce over each piece. Reduce heat to low and let it simmer gently for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Sprinkle the crispy bacon over the chicken during the last few minutes of cooking.
- Serve: Garnish the dish with fresh parsley and additional pepperoncinis if desired. Serve hot over gluten-free pasta, rice, or alongside roasted vegetables.
Notes
- For a thinner sauce, add 1–2 tablespoons of chicken broth. To thicken, whisk in additional gluten-free flour a little at a time.
- Save some pepperoncini brine to add a bright, tangy flavor that balances the richness of the creamy sauce.
- You can prepare the ingredients in advance and use a crock pot or instant pot for a hands-off cooking method—refer to FAQs for alternative instructions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw overnight before reheating.
- Reheat gently over low heat on the stovetop or in the microwave, adding a splash of chicken broth to maintain creamy consistency.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 115 mg
