Creamy Banana Pepper Chicken Skillet
A quick and flavorful skillet dish featuring chicken cooked in a creamy sauce with banana peppers, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Dairy-free option available
Ingredients
Scale
- 1 lb chicken breast, cut into bite-size pieces
- 1 cup banana pepper rings, fresh or jarred
- 1 cup heavy cream or full-fat coconut milk
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat a large skillet over medium heat. Add the olive oil and warm it until shimmering but not smoking.
- Pat the chicken pieces dry and add them to the skillet. Season with salt, pepper, and garlic powder. Sear the chicken, turning occasionally, until browned and cooked through, about 5 to 7 minutes.
- Push the chicken to one side, or reduce heat slightly, then stir in the banana pepper rings. Cook for 2 to 3 minutes.
- Pour in the heavy cream or coconut milk, stir to combine, and bring to a gentle simmer. Cook for about 5 minutes until the sauce reduces and thickens enough to coat the back of a spoon.
- Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.
Notes
Use coconut milk for a dairy-free version; it will be slightly sweeter. Store leftovers in an airtight container for up to 4 days or freeze portions for up to 8 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg