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Pat the chicken breasts dry with paper towels. Season generously on both sides with salt, black pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a plate.

Reduce heat to medium. Add diced red onion to the same skillet with the chicken drippings and sauté for 3-4 minutes until softened. Add minced garlic and chopped pepperoncini peppers and cook for another 1-2 minutes until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze. Bring to a simmer.

Stir in the full-fat coconut milk (or dairy-free cream alternative) and pepperoncini juice. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it slightly thickens.

Return the cooked chicken breasts to the skillet, nestling them into the creamy pepperoncini sauce. Spoon some of the sauce over the chicken to coat.

Garnish generously with crispy bacon bits, the reserved chopped pepperoncini peppers, and fresh chopped parsley. Serve hot, ideally over cauliflower mash or mashed potatoes.


Pat the chicken breasts dry with paper towels. Season generously on both sides with salt, black pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a plate.

Reduce heat to medium. Add diced red onion to the same skillet with the chicken drippings and sauté for 3-4 minutes until softened. Add minced garlic and chopped pepperoncini peppers and cook for another 1-2 minutes until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze. Bring to a simmer.

Stir in the full-fat coconut milk (or dairy-free cream alternative) and pepperoncini juice. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it slightly thickens.

Return the cooked chicken breasts to the skillet, nestling them into the creamy pepperoncini sauce. Spoon some of the sauce over the chicken to coat.

Garnish generously with crispy bacon bits, the reserved chopped pepperoncini peppers, and fresh chopped parsley. Serve hot, ideally over cauliflower mash or mashed potatoes.
