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Banana Pepper Chicken Skillet

Banana pepper chicken skillet with golden pan-seared chicken breasts in a tangy banana pepper cream sauce. You’ll simmer banana pepper rings into a glossy, slightly yellow sauce and melt in parmesan for a thick, restaurant-style finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 tsp salt Season the chicken generously.
  • 0.5 tsp black pepper Use freshly ground if possible.
  • 1 tsp garlic powder Season for savory depth.
  • 2 tbsp olive oil For searing.
Banana pepper cream sauce
  • 1 cup banana pepper rings, drained (jarred) Use drained rings so the sauce stays glossy and not watery.
  • 4 garlic cloves, minced
  • 2 tbsp banana pepper brine Key for the tangy flavor.
  • 0.5 cup chicken broth Helps deglaze and thin the sauce before simmering.
  • 1 cup heavy cream Creates the creamy, slightly yellow sauce.
  • 0.5 cup parmesan, grated Melt in for a thick, glossy finish.
  • 2 tbsp butter Adds richness and rounds out flavor.
  • 0.25 cup fresh parsley for garnish Add at the end for a fresh pop.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, black pepper, and garlic powder, then sear in olive oil over medium-high heat for 5–6 minutes per side until golden; set aside on a plate.
  2. If the pan looks dry, add a small drizzle of olive oil before continuing, keeping the fond for flavor.
Make the tangy banana pepper cream sauce
  1. Melt the butter in the same pan, add the minced garlic, and cook for 1 minute until fragrant.
  2. Stir in the banana pepper brine and chicken broth, scraping up the browned bits to deglaze.
  3. Add the heavy cream, then stir in the banana pepper rings and simmer for 4–5 minutes until the sauce thickens and looks slightly yellow and glossy.
  4. Stir in the grated parmesan until melted, then nestle the chicken back into the pan so the sauce can coat it.
  5. Simmer for 2–3 more minutes to heat through, then garnish with fresh parsley and serve.

Notes

Pro tip: drain the banana pepper rings well so the sauce stays thick and glossy. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet with a splash of broth or cream to loosen. Freezing is not recommended because heavy cream can break after thawing. For a lighter option, use half-and-half in place of heavy cream (sauce may be slightly thinner).