Season and Sear the Chicken: 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 for 5-6 minutes per side until golden brown. Remove and set aside.

Cook the Bacon: In the same skillet, cook chopped bacon until crispy. Transfer bacon to a plate lined with paper toweled.

Sauté Aromatics: Reduce heat to medium. Add dairy-free butter to the skillet.Sauté the shallots for 2-3 minutes until softened. Add garlic and chopped pepperoncinis. Cook for 1-2 minutes until fragrant.

Make Roux: Sprinkle the gluten-free flour over the aromatics and stir constantly for 1-2 minutes until the flour evenly coats the mixture. Slowly pour in the chicken broth while whisking to avoid lumps. Add the pepperoncini brine, unsweetened dairy-free milk and Greek yogurt (or dairy-free sour cream), whisking until smooth and creamy.

Add Flavor: Stir in smoked paprika (if using), and Italian seasoning. Season with salt and pepper to taste.

Combine and Simmer: Return the seared chicken to the skillet, spooning some sauce over the top. Simmer on low heat for 8-10 minutes, or until the chicken is fully cooked (internal temperature 165°F/75°C). Add the crispy bacon over the top of the chicken.

Serve: Garnish with fresh parsley, and extra pepperoncinis. Serve over gluten-free pasta, rice, or with roasted vegetables.