Easy Creamy Pepperoncini Chicken Recipe
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Full blog post coming next week! In the meantime, the recipe card and nutrition facts for this Pepperoncini Creamy Chicken Skillet are below!
Easy Creamy Pepperoncini Chicken Recipe
This gluten-and dairy-free Creamy Pepperoncini Skillet is packed with bold flavors and a rich, tangy sauce! Made with juicy chicken, crispy bacon, and a creamy pepperoncini-infused sauce, it’s perfect served over gluten-free pasta, rice, or veggies. An easy one-pan dinner the whole family will love!
Ingredients
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 cloved garlic minced
- 1/2 cup chopped pickled pepperoncinis add more to taste
- 2 tbsp pepperoncini juice or brine
- 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
- 1/2 tsp smoked paprika optional
- Salt and pepper to taste
- Fresh parsley for garnish
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.
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 7g | Protein: 30g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 514mg | Potassium: 537mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!
