Description
This Easy Creamy Pepperoncini Chicken recipe features tender seared chicken breasts simmered in a flavorful, tangy, and creamy pepperoncini sauce made with dairy-free ingredients, bacon, and aromatic shallots. Ready in just 35 minutes, it’s a delicious gluten-free and dairy-free dinner perfect for serving over pasta, rice, or roasted vegetables.
Ingredients
Chicken and Seasoning
- 4 boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil (or avocado oil)
Sauce and Aromatics
- 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)
- 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 paper towels. Season both sides evenly with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown. Once cooked, 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. Remove the bacon with a slotted spoon and transfer to a plate lined with paper towels to drain excess fat.
- Sauté Aromatics: Reduce the skillet heat to medium and add the dairy-free butter. Once melted, add the finely chopped shallots and sauté for 2-3 minutes until softened. Stir in the minced garlic and chopped pepperoncinis, cooking for an additional 1-2 minutes until fragrant.
- Make the Roux and Sauce: Sprinkle the gluten-free flour evenly over the sautéd aromatics and stir constantly for 1-2 minutes, allowing the flour to coat the mixture evenly and cook slightly. Gradually pour in the chicken broth while whisking continuously to prevent lumps. Add the pepperoncini brine, dairy-free milk, and dairy-free sour cream (or Greek yogurt). Whisk the mixture until smooth and creamy.
- Add Flavor: Stir in smoked paprika if using, and the additional Italian seasoning. Taste the sauce and season with salt and pepper as needed.
- Combine and Simmer: Return the seared chicken breasts to the skillet, spooning some sauce over each piece. Reduce heat to low and simmer for 8-10 minutes until the chicken is fully cooked through (internal temperature should reach 165°F or 75°C). Sprinkle the cooked crispy bacon over the chicken before serving.
- Serve: Garnish with fresh parsley and extra chopped pepperoncinis if desired. Serve the creamy pepperoncini chicken over gluten-free pasta, steamed rice, or roasted vegetables for a complete meal.
Notes
- Use dairy-free butter, coconut milk, and sour cream to keep this recipe dairy-free and suitable for those with lactose intolerance.
- If you are not dairy-free, heavy cream and Greek yogurt can be substituted for a richer flavor.
- For thicker sauce, reduce the amount of broth slightly or increase gluten-free flour by 1 tablespoon.
- Add more pepperoncinis or their juice to adjust the tanginess according to your preference.
- Ensure chicken breasts are cooked to an internal temperature of 165°F (75°C) for food safety.
- Serve immediately for best texture; sauce thickens as it cools.
- This recipe pairs well with cauliflower rice or steamed green vegetables for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
