Description
This Creamy Pepperoncini Chicken recipe features tender, seared chicken breasts simmered in a tangy, flavorful pepperoncini and garlic cream sauce, enhanced with crispy bacon and fresh herbs. It’s a rich, dairy-free option versatile for gluten-free diets, perfect for a comforting meal served over pasta, rice, or vegetables in under 40 minutes.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil or avocado oil
Aromatics and Bacon
- 2 tbsp dairy-free butter
- 1 large shallot, finely chopped
- 3-4 cloves garlic, minced
- 3-4 slices bacon, chopped
Pepperoncini Mix
- 1/2 cup chopped pickled pepperoncinis (add more to taste)
- 2-3 tbsp pepperoncini juice or brine
Sauce Base
- 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 sauce)
- 1/2 cup dairy-free sour cream or Greek yogurt (if not dairy-free)
- 2 1/2-3 tbsp gluten-free flour
Spices and Garnish
- 1/4 tsp garlic powder
- 1/2 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 the chicken breasts dry using a paper towel to ensure a good sear. Season both sides evenly with salt, pepper, and Italian seasoning. Heat the olive or avocado oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 5-6 minutes on each side until they develop a golden brown crust. Remove the chicken and set aside on a plate.
- Cook the Bacon: In the same skillet, add the chopped bacon and cook over medium heat until crispy and browned. Transfer the cooked bacon to a plate lined with paper towels to drain excess fat.
- Sauté Aromatics: Reduce heat to medium and add the dairy-free butter to the skillet. Once melted, add the finely chopped shallots and sauté for 2-3 minutes until softened and translucent. Stir in the minced garlic and chopped pickled pepperoncinis, cooking for another 1-2 minutes until fragrant and well combined.
- Make the Roux and Sauce: Sprinkle the gluten-free flour evenly over the aromatics and stir constantly for 1-2 minutes to cook the flour thoroughly and form a roux. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Next, add the pepperoncini brine, coconut milk (or chosen dairy-free milk/heavy cream), and dairy-free sour cream or Greek yogurt. Whisk until the sauce is smooth and creamy.
- Add Flavorings: Stir in the garlic powder, smoked paprika (if using), Italian seasoning, and season with salt and pepper to taste. Mix thoroughly to incorporate all the flavors evenly.
- Combine and Simmer: Return the seared chicken breasts to the skillet, spooning sauce over each piece. Reduce heat to low and allow the chicken to simmer gently in the sauce for 8-10 minutes, or until the internal temperature reaches 165°F (75°C). Just before finishing, sprinkle the crispy bacon evenly over the chicken.
- Serve: Garnish the creamy pepperoncini chicken with fresh chopped parsley and extra pepperoncinis if desired. Serve hot over gluten-free pasta, rice, or alongside roasted vegetables for a complete, comforting meal.
Notes
- For a richer sauce, substitute heavy cream for dairy-free milk and sour cream.
- Adjust the number of pepperoncinis and their juice to tailor the tanginess level to your liking.
- Use gluten-free flour to keep the dish gluten-free and suitable for sensitive diets.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
- This dish pairs well with gluten-free pasta, rice, or roasted vegetables for a balanced meal.
