Easy Creamy Pepperoncini Chicken Recipe
This creamy pepperoncini chicken recipe brings together tangy peppers, juicy chicken breasts, and a rich dairy-free sauce in one simple skillet meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 boneless skinless chicken breasts seasoned with salt, pepper, and Italian seasoning
- 1 tablespoon olive oil or avocado oil
- 2 tablespoon dairy-free butter
- 1 large shallot finely chopped
- 3-4 cloves garlic minced
- ½ cup chopped pickled pepperoncinis
- 2-3 tablespoon pepperoncini juice or brine
- ¼ teaspoon garlic powder
- 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
- ½ cup dairy-free sour cream or Greek yogurt if not dairy-free
- 2 ½-3 tablespoon gluten-free flour
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika optional
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Instructions
- Season chicken breasts with Italian seasoning, salt, and pepper on both sides.
- Heat oil in a large skillet over medium. Sear chicken breasts 6-8 minutes each side until golden. Set aside.
- In same skillet melt butter. Add chopped shallot and sauté 2-3 mins until softened.
- Add garlic; sauté 30 seconds till fragrant.
- Stir in pepperoncini, juice, garlic powder. Cook 2 mins.
- Lower heat to simmer; return chicken and spoon sauce on top. Simmer 3–5 mins.
- Serve hot garnished with parsley.
Notes
Store leftovers for 4 days or freeze for 2 months. Reheat gently with splash broth if needed.