Easy Creamy Pepperoncini Chicken Recipe
If you’re looking for an easy recipe packed with bold flavors and a rich, creamy sauce, this Pepperoncini Chicken is about to be your new go-to. Juicy boneless chicken breasts are seasoned, seared, and simmered in a tangy, savory pepperoncini-infused sauce that’s dairy-free and customizable. Plus, it’s versatile enough to cook in a crock pot, skillet, or even an instant pot!
Servings: 4 servings
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.
Notes
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- For a thinner sauce, add 1–2 tablespoons of chicken broth. To thicken, whisk in additional flour.
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- 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. For the best results, measure the pepper juice carefully and mix it into the sauce for a burst of brightness that ties all the flavors together.
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- Use a large bowl to prep your ingredients and a crock pot or instant pot for hands-off cooking. See FAQs below for instructions.
- 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 the chicken overnight in the fridge before reheating. 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.
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