Description
This Creamy Banana Pepper Chicken Skillet is a comforting, flavorful one-pan meal combining tender chicken breast pieces with tangy banana peppers and a rich creamy sauce. The dish comes together on the stovetop in under 40 minutes and is perfect served over pasta or rice for a satisfying dinner bursting with bold, savory flavors.
Ingredients
Scale
Chicken and Seasoning
- 1 pound Boneless, Skinless Chicken Breasts (Cut into bite-sized pieces)
- Salt and Black Pepper (to taste)
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes (Adjust to taste)
Vegetables and Aromatics
- 1 cup Banana Peppers (sliced, reserve juice)
- 1 medium Yellow Onion (Chopped)
- 2 cloves Garlic (Minced)
- 1/4 cup Fresh Parsley (Chopped, optional)
Liquids and Dairy
- 1 cup Heavy Cream (Coconut cream can be substituted)
- 1 cup Low-Sodium Chicken Broth (Vegetable broth for a vegetarian option)
- Olive Oil (for cooking, about 1-2 tablespoons)
To Serve
- 2 cups Cooked Pasta or Rice
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels and season all sides liberally with salt and black pepper. Cut the chicken breasts into bite-sized pieces to ensure even cooking.
- Heat the Skillet: Place a large skillet over medium-high heat and add a splash of olive oil. Heat until the oil is shimmering but not smoking, preparing the pan for searing the chicken.
- Cook the Chicken: Add the seasoned chicken pieces to the skillet in a single layer. Allow the chicken to cook undisturbed for several minutes to develop a golden brown crust, then stir and continue cooking until fully cooked through, approximately 6-8 minutes.
- Sauté Aromatics: Remove the cooked chicken to a plate temporarily. In the same skillet, add the chopped onion and sauté until translucent and softened, about 3-4 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Add Banana Peppers and Broth: Stir in the sliced banana peppers along with their reserved juice. Pour in the low-sodium chicken broth and bring the mixture to a simmer, cooking for 2-3 minutes to meld the flavors and reduce slightly.
- Create the Creamy Sauce: Reduce the heat to low and slowly stir in the heavy cream. Return the chicken to the skillet, then season with Italian seasoning and red pepper flakes according to your preference for mild heat.
- Simmer and Finish: Let the skillet mixture simmer gently on low heat for about 5 minutes, allowing the sauce to thicken slightly and the flavors to combine beautifully.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the dish for a pop of color and fresh flavor. Serve the creamy banana pepper chicken hot over cooked pasta or rice to soak up the delicious sauce.
Notes
- You can substitute coconut cream and vegetable broth to make this dish dairy-free and vegetarian.
- Adjust red pepper flakes to control the level of heat according to your taste.
- For an extra tangy flavor, add a squeeze of fresh lemon juice when adding the heavy cream.
- Cook pasta or rice separately as indicated; these are not included in the skillet cooking time.
- Leftovers can be refrigerated for up to 3 days and easily reheated on the stovetop or microwave.
