Easy Creamy Pepperoncini Chicken Recipe
This easy creamy pepperoncini chicken recipe delivers bold flavor with minimal effort. Tender chicken breasts are seared and simmered in a tangy, garlic-infused, dairy-free sauce for a comforting one-skillet meal you'll crave again and again.
Equipment
- 1 Mixing bowl for prepping ingredients
- 1 Skillet large
Ingredients
Main ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon Italian seasoning plus ½ teaspoon for sauce
- Salt and pepper to taste
- 1 tablespoon olive oil or avocado oil
- 2 tablespoon dairy-free butter
- 1 shallot large, finely chopped
- 3-4 garlic cloves minced
- ¼ teaspoon garlic powder
- ½ cup chopped pickled pepperoncinis add more to taste
- 2-3 tablespoon pepperoncini juice or brine
- 1 cup coconut milk or dairy-free milk sub heavy cream if not dairy-free
- 1 cup chicken broth
- ½ cup dairy-free sour cream or Greek yogurt if not dairy-free
- 2 ½ - 3 tablespoon gluten-free flour
- ½ teaspoon smoked paprika optional
- 3-4 slices bacon chopped
- Fresh parsley for garnish
Instructions
Instructions
- Season chicken breasts with Italian seasoning, garlic powder, salt, and pepper on both sides.
- Heat olive oil in a skillet over medium heat and sear chicken breasts for 5-6 minutes each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt dairy-free butter and sauté chopped shallot for 2-3 minutes until softened.
- Add minced garlic and sauté for 30 seconds until fragrant. Stir in chopped pepperoncinis and brine, cook 1-2 minutes.
- Sprinkle gluten-free flour and stir constantly for 1-2 minutes. Slowly whisk in broth, milk, sour cream/yogurt, until smooth.
- Stir in smoked paprika (if using) and remaining Italian seasoning. Season with salt and pepper to taste.
- Return chicken to skillet and simmer for 8-10 minutes until fully cooked. Top with crispy bacon and garnish with parsley.
Notes
For a thinner sauce, add 1–2 tablespoons of chicken broth. For thicker sauce, whisk in more flour. Use pepperoncini brine to balance the richness. Store leftovers for up to 3 days refrigerated or freeze for up to 2 months.