Description
This Easy Creamy Pepperoncini Chicken recipe features tender seared chicken breasts simmered in a tangy, flavorful creamy sauce made with pickled pepperoncinis, garlic, bacon, and dairy-free ingredients. Perfect for a quick yet impressive meal, it’s versatile to serve over gluten-free pasta, rice, or roasted vegetables, offering a rich and zesty comfort dish with a dairy-free option.
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 cloves garlic, 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 (substitute heavy cream if not dairy-free)
- 1 cup chicken broth (add 2 additional tbsp if needed to thin sauce)
- 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 with a paper towel. Season both sides evenly with salt, pepper, and Italian seasoning. Heat the olive or avocado oil in a large skillet over medium-high heat. Once hot, sear the chicken for 5-6 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside on a plate.
- Cook the Bacon: Using the same skillet, add the chopped bacon. Cook over medium heat until crispy and browned. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat.
- Sauté Aromatics: Reduce the heat to medium and add the dairy-free butter to the skillet. Once melted, add the finely chopped shallots and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and chopped pickled pepperoncinis, cooking for an additional 1-2 minutes until fragrant and combined.
- Make the Roux and Sauce: Sprinkle the gluten-free flour evenly over the sautéed aromatics and stir constantly for 1-2 minutes, ensuring the flour coats everything and cooks through. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the pepperoncini brine, unsweetened dairy-free milk (or heavy cream), and dairy-free sour cream or Greek yogurt. Whisk the mixture until it forms a smooth, creamy sauce.
- Add Flavorings: Stir in the garlic powder, smoked paprika (if using), Italian seasoning, and season with salt and pepper to your taste. Mix well to incorporate all flavors.
- Combine and Simmer: Return the seared chicken breasts to the skillet, spooning some of the sauce over each piece. Reduce heat to low and let the chicken simmer gently in the sauce for 8-10 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Just before finishing, sprinkle the crispy bacon over the chicken.
- Serve: Garnish the creamy pepperoncini chicken with fresh chopped parsley and extra pepperoncinis if desired. Serve this flavorful dish hot over gluten-free pasta, rice, or alongside roasted vegetables for a complete meal.
Notes
- For a thinner sauce, add 1–2 tablespoons of chicken broth as needed. To thicken, whisk in an additional tablespoon or two of gluten-free flour.
- The pepperoncini brine adds essential tang and brightness to balance the creamy sauce; be sure to measure it carefully for best flavor.
- Use a large bowl to prep ingredients and consider using a crock pot or instant pot for a hands-off cooking alternative. See FAQs for details.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- To reheat, warm gently on the stovetop over low heat or in the microwave. Add a splash of chicken broth to help maintain creamy sauce consistency while reheating.
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 1/4 of recipe)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
