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Banana Pepper Chicken Skillet

Banana pepper chicken skillet is a one-pan chicken dinner with golden seared chicken breasts and a tangy, slightly yellow glossy cream sauce. You’ll simmer banana pepper rings into the sauce, then melt parmesan for a rich finish in the same skillet.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp Salt
  • 0.25 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
Sauce
  • 1 cup banana pepper rings, drained (jarred)
  • 4 garlic cloves, minced
  • 2 tbsp banana pepper brine
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup parmesan, grated
  • 2 tbsp butter
  • 0.25 Fresh parsley for garnish

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.
Build the sauce
  1. Melt the butter in the same pan, add the minced garlic, and cook for 1 minute over medium heat until fragrant.
  2. Add the banana pepper brine and chicken broth, then stir to deglaze, scraping up the browned bits from the pan.
Simmer and thicken
  1. Add the heavy cream and banana pepper rings, then simmer for 4–5 minutes until the sauce thickens and turns slightly glossy.
  2. Stir in the parmesan until melted, then nestle the chicken back into the pan, coating it with the sauce.
  3. Simmer for 2–3 more minutes to heat the chicken through, then garnish with fresh parsley and serve.

Notes

For best browning, let the seasoned chicken sit 5 minutes before searing so the spices adhere well. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently in a skillet over low heat until hot. Freezing is not recommended because the cream sauce can break when thawed. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (texture may be slightly thinner).