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Easy Creamy Pepperoncini Chicken Recipe

This Easy Creamy Pepperoncini Chicken Recipe is packed with bold flavors and a rich, creamy sauce, perfect for an easy dinner option.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 321 kcal

Equipment

  • 1 Skillet Large
  • 1 Pressure Cooker

Ingredients
  

Main ingredients

  • 4 boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil or avocado oil
  • 2 tablespoon dairy-free butter
  • 1 large shallot finely chopped
  • 3-4 cloves garlic minced
  • ½ cup chopped pickled pepperoncinis add more to taste
  • 2-3 tablespoon pepperoncini juice or brine
  • ¼ teaspoon 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 tablespoon if needed to thin
  • ½ cup dairy-free sour cream or Greek yogurt if not dairy-free
  • 2 ½-3 tablespoon gluten-free flour
  • ½ teaspoon Italian seasoning
  • ½ teaspoon smoked paprika optional
  • Fresh parsley for garnish

Instructions
 

Instructions

  • Season and Sear the Chicken: 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.
  • Cook the Bacon: In the same skillet, cook chopped bacon until crispy. Transfer bacon to a plate lined with paper toweled.
  • Sauté Aromatics: 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.
  • Make Roux: 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, unsweetened dairy-free milk and Greek yogurt (or dairy-free sour cream), whisking until smooth and creamy.
  • Add Flavor: Stir in smoked paprika (if using), and Italian seasoning. Season with salt and pepper to taste.
  • Combine and Simmer: 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.
  • Serve: Garnish with fresh parsley, and extra pepperoncinis. Serve over gluten-free pasta, rice, or with roasted vegetables.

Notes

For a thinner sauce, add 1–2 tablespoons of chicken broth. To thicken, whisk in additional flour. The brine from the pepperoncini jar is packed with tangy, zesty flavor and helps balance the richness of the creamy sauce so make sure to save some for the recipe.