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Banana Pepper Chicken Skillet

Banana pepper chicken skillet with golden pan-seared chicken breasts simmered in a tangy, slightly yellow glossy cream sauce. You’ll get pepper rings throughout and a one-pan method that finishes with melted parmesan for a rich, silky finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Banana pepper chicken skillet
  • 4 boneless skinless chicken breasts Trimmed evenly so they sear at the same pace.
  • 0.5 tsp salt Season to taste, keeping amounts even across breasts.
  • 0.25 tsp black pepper Freshly ground if possible.
  • 0.5 tsp garlic powder Adds savory depth to the sear seasoning.
  • 2 tbsp olive oil For pan-searing and coating the skillet.
  • 1 cup banana pepper rings, drained (jarred) Drain well so the sauce stays glossy, not watery.
  • 4 garlic cloves, minced Minced fine so they mellow without burning.
  • 2 tbsp banana pepper brine Provides the tangy flavor base for the cream sauce.
  • 0.5 cup chicken broth Used for deglazing and loosening the sauce.
  • 1 cup heavy cream For a thick, silky cream sauce.
  • 0.5 cup parmesan, grated Stir in off aggressive heat if needed to avoid graininess.
  • 2 tbsp butter Adds richness and helps create a glossy sauce texture.
  • 0.25 fresh parsley for garnish Adds fresh color and a clean finish right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear chicken
  1. Season the chicken breasts with salt, black pepper, and garlic powder, then sear in the olive oil in a cast iron skillet over medium-high heat for 5–6 minutes per side until golden; set aside.
  2. Keep the skillet on the burner and scrape up any browned bits so they’re ready to deglaze once you add liquid.
Build the banana pepper cream sauce
  1. Melt the butter in the same pan, add the minced garlic, and cook for 1 minute until fragrant; do not brown it.
  2. Add the banana pepper brine and chicken broth, then stir and deglaze, scraping the pan bottom as the liquid bubbles.
  3. Add the heavy cream and banana pepper rings, then simmer for 4–5 minutes until the sauce thickens and looks slightly yellow and glossy.
  4. Stir in the grated parmesan until melted, then nestle the chicken back into the pan so it sits in the sauce.
Finish and serve
  1. Simmer for 2–3 more minutes to heat the chicken through, turning once so both sides recoat with the sauce.
  2. Garnish with fresh parsley and serve hot.

Notes

Pro tip: drain the jarred banana pepper rings well and use a gentle simmer after adding cream so the sauce stays smooth and glossy. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet over low heat, adding a splash of broth or cream if needed. Freezing is not recommended because cream sauces can break after thawing. For a lighter option, use half-and-half in place of heavy cream (simmer a minute or two longer) and reduce parmesan by 1–2 tbsp if desired.