Description

This Easy Creamy Pepperoncini Chicken recipe features tender seared chicken breasts simmered in a rich, tangy, and dairy-free creamy sauce loaded with pickled pepperoncinis, garlic, and crispy bacon. Perfectly balanced with Italian seasoning and smoked paprika, this comforting skillet meal is quick to prepare and ideal for serving over gluten-free pasta, rice, 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 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 (sub heavy cream if not dairy-free)
1 cup chicken broth (add 2 additional tbsp if needed to thin)
½ cup dairy-free sour cream or Greek yogurt (if not dairy-free)
2 ½ – 3 tbsp gluten-free flour
½ tsp Italian seasoning
½ tsp smoked paprika (optional)
Salt and pepper to taste
Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Season and Sear the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes on each side until they are golden brown and develop a nice crust. Remove the chicken from the skillet and set aside.
Cook the Bacon: In the same skillet, add the chopped bacon. Cook over medium heat until the bacon is crispy and browned. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat.
Sauté Aromatics: Lower the heat to medium. Add the dairy-free butter to the skillet. Once melted, add the finely chopped shallots and sauté for 2-3 minutes until they become softened and translucent. Stir in the minced garlic and chopped pepperoncinis, cooking for another 1-2 minutes until fragrant.
Make Roux and Sauce Base: Sprinkle the gluten-free flour over the aromatic mixture in the skillet. Stir constantly for 1-2 minutes to cook off the raw flour taste and ensure it evenly coats the mixture. Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Next, add the pepperoncini brine, coconut milk (or dairy-free milk/cream), and dairy-free sour cream or Greek yogurt. Whisk continuously until the sauce is smooth, creamy, and slightly thickened.
Add Flavorings: Stir in the smoked paprika (if using) and additional ½ teaspoon of Italian seasoning. Season the sauce with salt, pepper, and garlic powder to taste. Adjust seasoning as needed for balance.
Combine and Simmer: Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some of the creamy sauce over the top of the chicken. Reduce the heat to low and let it simmer gently for 8-10 minutes, or until the chicken is fully cooked through with an internal temperature of 165°F (75°C). In the last few minutes, sprinkle the crispy bacon evenly over the chicken and sauce.
Serve: Garnish the dish with freshly chopped parsley and extra chopped pepperoncinis if desired. Serve immediately over gluten-free pasta, rice, or with roasted vegetables for a complete meal.

Notes

For a thinner sauce, add 1–2 tablespoons of chicken broth. To thicken the sauce, whisk in additional gluten-free flour.
The pepperoncini brine adds a bright, tangy flavor that balances the richness of the creamy sauce, so measure it carefully and incorporate it well.
You can use a large bowl to prep ingredients and a crockpot or instant pot for a hands-off cooking alternative. Refer to FAQs for detailed instructions.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth to maintain creaminess.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 380
Sugar: 3g
Sodium: 720mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg