Description
This creamy banana pepper chicken skillet is a comforting and flavorful one-pan meal featuring tender chicken bites simmered in a rich, creamy sauce with tangy banana peppers, garlic, and Italian seasoning. Perfectly paired with pasta or rice, it offers a delightful balance of spice and creaminess in just 40 minutes.
Ingredients
Scale
Chicken and Seasoning
- 1 pound Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes (adjust to taste)
Vegetables and Aromatics
- 1 cup Banana Peppers (reserve juice)
- 1 medium Yellow Onion, chopped
- 2 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped (optional)
Liquids and Cream
- 1 cup Heavy Cream (can substitute coconut cream)
- 1 cup Low-Sodium Chicken Broth (vegetable broth for vegetarian option)
- Olive oil, a splash for cooking
Serving
- 2 cups Cooked Pasta or Rice, for serving
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels and season all sides generously with salt and black pepper. Cut the chicken into bite-sized pieces to ensure even cooking.
- Heat the Skillet: Place a large skillet over medium-high heat and add a splash of olive oil. Heat the oil until it’s shimmering but not smoking, which ensures it’s hot enough to sear the chicken properly.
- Cook the Chicken: Add the seasoned chicken pieces to the hot skillet in a single layer. Allow them to brown undisturbed for a few minutes, then stir occasionally until cooked through and golden brown on all sides, about 6-8 minutes.
- Sauté Onions and Garlic: In the same skillet, add the chopped onion and sauté until translucent and softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Banana Peppers and Broth: Stir in the sliced banana peppers and pour in their reserved juice as well as the chicken broth. Allow this mixture to simmer for 2-3 minutes to meld the flavors and slightly reduce the liquid.
- Create the Creamy Sauce: Lower the heat and carefully stir in the heavy cream, followed by the cooked chicken. Add the Italian seasoning and red pepper flakes to taste, mixing well to combine all ingredients evenly.
- Simmer: Let the entire skillet simmer on low heat for about 5 minutes to thicken the sauce and let the flavors fully develop.
- Garnish and Serve: Remove from heat, sprinkle fresh chopped parsley over the dish for a burst of color and freshness, and serve hot over cooked pasta or rice for a complete meal.
Notes
- You can substitute coconut cream and vegetable broth to make the recipe vegetarian.
- Adjust red pepper flakes according to your preferred spice level.
- Using fresh Italian herbs instead of seasoning mix can add brighter flavor.
- Serve with pasta or rice to soak up the creamy sauce.
