Creamy Pepperoncini Chicken (Printer-Friendly Version)
# What You'll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon Italian seasoning
03 -
Salt and pepper, to taste
→ Chicken Skillet and Sauce
04 -
1 tablespoon olive oil or avocado oil
05 -
2 tablespoons dairy-free butter
06 -
1 large shallot, finely chopped
07 -
3-4 cloves garlic, minced
08 -
½ cup chopped pickled pepperoncinis (add more to taste)
09 -
2 tablespoons pepperoncini juice or brine
10 -
3-4 slices bacon, chopped
11 -
1 cup coconut milk or dairy-free milk of choice (sub heavy cream if not dairy-free)
12 -
1 cup chicken broth (add 2 additional tablespoons if needed to thin)
13 -
½ cup dairy-free sour cream or Greek yogurt (if not dairy-free)
14 -
2 ½-3 tablespoons gluten-free flour
15 -
½ teaspoon Italian seasoning
16 -
½ teaspoon smoked paprika (optional)
17 -
Salt and pepper, to taste
18 -
Fresh parsley, for garnish
# Let's Cook!:
01 -
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.
02 -
In the same skillet, cook chopped bacon until crispy. Transfer bacon to a plate lined with paper towels.
03 -
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.
04 -
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, dairy-free milk, and Greek yogurt (or dairy-free sour cream), whisking until smooth and creamy.
05 -
Stir in smoked paprika (if using) and Italian seasoning. Season with salt and pepper to taste.
06 -
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.
07 -
Garnish with fresh parsley and extra pepperoncinis. Serve over gluten-free pasta, rice, or with roasted vegetables.
# Cook's Notes:
01 -
For a thinner sauce, add 1–2 tablespoons of chicken broth. To thicken, whisk in additional flour.
02 -
The brine from the pepperoncini jar is packed with tangy, zesty flavor and helps balance the richness of the creamy sauce. Measure the pepperoncini juice carefully and mix it into the sauce for a burst of brightness.
03 -
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. Thaw overnight in the fridge before reheating.
04 -
To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth to maintain the creamy consistency.