Easy Creamy Pepperoncini Chicken Recipe
This Creamy Pepperoncini Chicken is packed with bold flavors and a rich, tangy sauce that’s both dairy-free and comforting. A perfect one-pot meal featuring tender chicken breasts infused with pepperoncini brine and creamy goodness, garnished with fresh parsley every time!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 Boneless skinless chicken breasts ready for seasoning
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon Olive oil or avocado oil to get your sear going
- 2 tablespoons Dairy-free butter
- 1 Large shallot finely chopped
- 3-4 cloves Garlic minced
- ½ cup Chopped pickled pepperoncinis plus more to taste
- 2-3 tablespoons Pepperoncini juice or brine
- ¼ teaspoon Garlic powder
- 3-4 slices Bacon chopped
- 1 cup Coconut milk or dairy-free milk of choice
- 1 cup Chicken broth add 2 tablespoon if needed to thin
- ½ cup Dairy-free sour cream or Greek yogurt if not dairy-free
- 2 ½-3 tablespoons Gluten-free flour
- ½ teaspoon Italian seasoning
- ½ teaspoon Smoked paprika optional
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Instructions
- 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 5–6 minutes per side until golden. Remove and set aside.
- Cook chopped bacon in the same skillet until crispy. Remove and drain on paper towels.
- Reduce heat to medium. Melt dairy-free butter, then sauté chopped shallot 2–3 minutes until softened.
- Add garlic and chopped pepperoncinis. Cook for 1–2 minutes until fragrant. Stir in garlic powder.
- Sprinkle gluten-free flour and stir constantly for 1–2 minutes. Slowly whisk in chicken broth, brine, and coconut milk.
- Whisk in sour cream or yogurt until smooth and creamy. Stir in paprika, Italian seasoning, salt, and pepper to taste.
- Return chicken to skillet, spoon sauce over top. Simmer on low for 8–10 minutes until cooked through. Top with bacon and fresh parsley.
Notes
For a thinner sauce, add 1–2 tablespoons of chicken broth. To thicken, whisk in additional flour. Garnish with parsley for extra brightness. Store leftovers for up to 3 days refrigerated or freeze for up to 2 months. Reheat gently with added liquid to maintain creamy consistency.