Description

This Creamy Banana Pepper Chicken Skillet is a comforting one-pan meal featuring tender bite-sized chicken pieces cooked with tangy banana peppers, creamy heavy cream, and savory aromatics. Perfectly seasoned with Italian herbs and a hint of heat from red pepper flakes, this dish is served over cooked pasta or rice for a hearty and satisfying dinner.

Ingredients

Scale

Chicken and Base

1 pound Boneless, Skinless Chicken Breasts (cut into bite-sized pieces)
1 cup Banana Peppers (reserve juice)
1 cup Heavy Cream (coconut cream can be substituted)
1 cup Low-Sodium Chicken Broth (vegetable broth for a vegetarian option)

Aromatics and Seasonings

2 cloves Garlic (minced)
1 medium Yellow Onion (chopped)
1 teaspoon Italian Seasoning (fresh herbs can be used)
1/2 teaspoon Red Pepper Flakes (adjust to taste)
Salt and Black Pepper (to season chicken)

Garnish and Serving

1/4 cup Fresh Parsley (chopped, optional)
2 cups Cooked Pasta or Rice (to serve with the dish)
Olive Oil (for cooking)

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Instructions

Prepare the chicken: Pat the chicken dry and season all sides generously with salt and black pepper. Cut the chicken into bite-sized pieces to ensure even cooking and easy serving.
Heat the skillet: In a large skillet, add a splash of olive oil and heat over medium-high until shimmering, which ensures the chicken will sear nicely without sticking.
Cook the chicken: Add the seasoned chicken pieces to the skillet in a single layer. Cook without moving for 3-4 minutes to get a good sear, then stir and cook until browned and cooked through, about 6-8 minutes total. Remove chicken and set aside if desired.
Sauté aromatics: In the same skillet, add chopped onion and sauté until translucent, about 3-4 minutes to build flavor. Add minced garlic and cook for an additional minute until fragrant.
Add banana peppers and broth: Stir in the sliced banana peppers along with the reserved juice. Pour in the low-sodium chicken broth and let the mixture simmer for 2-3 minutes to meld flavors.
Add cream and seasonings: Reduce heat to low and stir in the heavy cream. Return the cooked chicken to the skillet and mix well. Add Italian seasoning and red pepper flakes to taste, stirring to combine.
Simmer the skillet: Let everything simmer gently on low heat for about 5 minutes, allowing the sauce to thicken and chicken to absorb the flavors.
Garnish and serve: Sprinkle freshly chopped parsley over the skillet for a burst of color and freshness. Serve the creamy banana pepper chicken hot over cooked pasta or rice for a complete, comforting meal.

Notes

You can substitute coconut cream for heavy cream to make it dairy-free.
Use vegetable broth instead of chicken broth for a vegetarian variation (ensure to omit chicken or replace with plant-based protein).
Adjust red pepper flakes to control the spiciness based on your preference.
For extra flavor, fresh Italian herbs like basil or oregano can be used instead of dried Italian seasoning.
Serve immediately for best texture; leftovers can be refrigerated and reheated gently to prevent sauce separation.