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Banana Pepper Chicken Skillet

Banana pepper chicken skillet with golden, pan-seared chicken breasts simmered in a tangy banana pepper cream sauce. Jarred banana pepper rings and brine create a slightly yellow, glossy sauce with a quick one-pan method.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Banana pepper chicken skillet
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • 1 tsp salt Season to taste.
  • 0.5 tsp black pepper Use freshly ground if possible.
  • 1 tsp garlic powder Season all sides evenly.
  • 2 tbsp olive oil For searing the chicken.
  • 1 cup banana pepper rings, drained (jarred) Drain well so the sauce stays glossy, not watery.
  • 4 garlic cloves, minced Minced finely so it melts into the sauce quickly.
  • 2 tbsp banana pepper brine Adds tang and controls the sauce’s tanginess.
  • 0.5 cup chicken broth Use low-sodium if you want more control over salt.
  • 1 cup heavy cream Full-fat for a thicker, creamier sauce.
  • 0.5 cup parmesan, grated Add gradually so it melts smoothly.
  • 2 tbsp butter Used to deglaze and add richness.
  • 1 fresh parsley for garnish Optional but adds color and freshness.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, black pepper, and garlic powder. Heat olive oil in a cast iron skillet over medium-high heat, then sear until golden, 5–6 minutes per side, and set aside.
Build the sauce
  1. Melt butter in the same pan, then add minced garlic and cook for 1 minute. Stir frequently so the garlic softens without browning.
  2. Pour in banana pepper brine and chicken broth, then stir to deglaze the browned bits from the bottom of the pan. Scrape the pan thoroughly so flavor stays in the sauce.
Simmer and finish
  1. Add heavy cream and banana pepper rings, then simmer until the sauce thickens, 4–5 minutes. Stir occasionally and look for a glossy, lightly thickened coat.
  2. Stir in the grated parmesan until melted, then nestle the chicken back into the pan. Keep the heat at a gentle simmer so the sauce stays smooth.
  3. Simmer for 2–3 more minutes to heat the chicken through. Garnish with fresh parsley and serve.

Notes

For best browning, pat the chicken dry and let it sit after seasoning for a few minutes before searing. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in a skillet over low heat to avoid breaking the cream sauce. Freezing: not recommended for the best cream texture. Dietary swap: use half-and-half or a cooking cream alternative for a lighter version, but expect a slightly thinner sauce.