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Banana Pepper Chicken Skillet

Banana pepper chicken skillet with golden pan-seared chicken and a tangy, glossy cream sauce studded with banana pepper rings. Finished in one pan with garlic, parmesan, and a quick simmer for a rich weeknight texture.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Banana pepper chicken skillet base
  • 4 boneless skinless chicken breasts
  • 0.5 tsp Salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 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
  • 1 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 the chicken aside while you build the sauce.
Make the banana pepper cream sauce
  1. Melt the butter in the same pan, then add the minced garlic and cook for 1 minute. Stir to prevent scorching.
  2. Add banana pepper brine and chicken broth, then stir to deglaze the browned bits from the pan. Scrape the bottom well so the sauce turns glossy.
  3. Add heavy cream and banana pepper rings, then simmer for 4–5 minutes until the sauce thickens. Look for a slightly yellow, glossy sauce consistency.
  4. Stir in the grated parmesan until melted, then nestle the chicken back into the pan. Spoon sauce over the chicken surface.
Finish and serve
  1. Simmer for 2–3 more minutes to heat the chicken through. Garnish with fresh parsley and serve immediately.

Notes

For the glossiest sauce, keep the simmer at a gentle bubble after adding the cream and stir frequently as it thickens. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth. Freezing is not recommended because the cream sauce may separate. For a lighter option, swap half the heavy cream with evaporated milk and expect a slightly thinner sauce.