Description
This Creamy Banana Pepper Chicken Skillet is a comforting and flavorful dish featuring tender bite-sized chicken pieces cooked with tangy banana peppers in a rich, creamy sauce. Perfect for a hearty weeknight meal, it’s served over pasta or rice and bursting with subtle heat and savory Italian seasoning.
Ingredients
Scale
Chicken and Vegetables
- 1 pound Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
- 1 medium Yellow Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Banana Peppers, sliced (reserve juice)
Liquids and Dairy
- 1 cup Heavy Cream (can substitute coconut cream)
- 1 cup Low-Sodium Chicken Broth (vegetable broth for vegetarian option)
Seasonings and Garnish
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes (adjust to taste)
- 2 tablespoons Olive Oil (for cooking)
- Salt and Black Pepper to taste
- 1/4 cup Fresh Parsley, chopped (optional garnish)
To Serve
- 2 cups Cooked Pasta or Rice
Instructions
- Prepare the chicken: Pat the chicken pieces dry and season them evenly with salt and black pepper. Cutting into bite-sized pieces ensures quick and even cooking.
- Heat the skillet: Warm a splash of olive oil in a large skillet over medium-high heat until it shimmers, which helps create a nice sear on the chicken.
- Cook the chicken: Add the chicken pieces in a single layer to the skillet. Cook undisturbed for 6-8 minutes, flipping as needed until browned all over and cooked through. Remove the chicken and set aside.
- Sauté the aromatics: In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Then add minced garlic and cook for another minute until fragrant.
- Add 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 gently for 2-3 minutes to meld flavors.
- Create the creamy sauce: Lower the heat and stir in the heavy cream. Return the cooked chicken to the skillet, then sprinkle in the Italian seasoning and red pepper flakes, adjusting the heat to your preference.
- Simmer the dish: Let everything cook together on low heat for about 5 minutes, allowing the sauce to thicken and the flavors to combine beautifully.
- Garnish and serve: Sprinkle chopped fresh parsley over the top, and serve the creamy banana pepper chicken hot, spooned over cooked pasta or rice for a satisfying meal.
Notes
- You can substitute coconut cream and vegetable broth to make a vegetarian version.
- Adjust red pepper flakes to control the spice level.
- Use fresh Italian herbs like basil or oregano if Italian seasoning mix isn’t available.
- Make sure to reserve the juice from banana peppers to enhance the dish’s tangy flavor.
- This dish pairs perfectly with pasta varieties like penne or rice like jasmine or basmati.
