Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil (or avocado oil)
Sauce and Aromatics
- 2 tbsp dairy-free butter
- 1 large shallot (finely chopped)
- 3-4 cloves 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 (substitute 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
- ½ tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Season and Sear the Chicken: Pat chicken breasts dry and season both sides evenly with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden brown and nicely browned. Remove from skillet and set aside.
- Cook the Bacon: In the same skillet, cook the chopped bacon over medium heat until crispy and browned. Transfer the bacon to a paper towel-lined plate to drain excess fat.
- Sauté Aromatics: Lower the heat to medium and add dairy-free butter to the skillet. Sauté the finely chopped shallots for 2-3 minutes until softened. Add minced garlic and chopped pepperoncinis, cooking another 1-2 minutes until fragrant and well combined.
- Make Roux and Sauce: Sprinkle gluten-free flour over the aromatics and stir constantly for 1-2 minutes to coat everything evenly. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add pepperoncini brine, unsweetened dairy-free milk, and dairy-free sour cream (or Greek yogurt if not dairy-free), whisking until the sauce is smooth and creamy.
- Add Flavorings: Stir in smoked paprika if using, Italian seasoning, and season with salt and pepper to taste, adjusting for preferred seasoning.
- Combine and Simmer: Return the seared chicken breasts to the skillet, spooning some sauce over the top. Cover and simmer gently on low heat for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Sprinkle crispy bacon evenly over the chicken during the last few minutes of cooking.
- Serve: Garnish with fresh parsley and extra chopped pepperoncinis if desired. Serve this creamy pepperoncini chicken over gluten-free pasta, rice, or alongside roasted vegetables for a complete meal.
Notes
- Use gluten-free flour to keep this dish gluten-free.
- For a dairy-free version, use coconut milk and dairy-free sour cream substitutes.
- Add more pepperoncinis or their juice if you like a tangier, spicier sauce.
- Check internal temperature of chicken to ensure proper cooking (165°F/75°C).
- Leftovers keep well refrigerated for 2-3 days and can be reheated gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free