This Creamy Banana Pepper Chicken Skillet comes together in about 30 minutes and is cooked all in one pot for a quick and easy weeknight dinner that your whole family will love!
Ingredients
Let’s get you prepped for this masterpiece! You’ll need the following ingredients:
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup banana pepper rings (jarred or fresh works great!)
- 1 cup heavy cream (or Greek yogurt if you want something lighter)
- 1 tablespoon olive oil
- 2 cloves garlic, minced (I’m a real sucker for garlic)
- Salt and pepper, to taste
- Chopped fresh parsley for garnish
Let’s Get Cooking!
Ready to dive in? Here’s how I make this Creamy Banana Pepper Chicken Skillet!
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. The smell is heavenly already!
Next, toss in the chicken pieces, seasoning them with a couple pinches of salt and pepper, don’t skip this step! Cook until they are golden brown and cooked through, which should take around 6-8 minutes. You want them juicy, not dry!
Once the chicken is nice and golden, stir in the banana pepper rings and let them cook for another 2-3 minutes. You’ll start to see the peppers soften and release their flavors. Simply yum!
Then, pour in that heavy cream. Stir everything together and bring it to a simmer, oh, it’s already starting to look creamy and delish! Let it simmer for a few minutes, stirring occasionally until the sauce thickens slightly. If you are using Greek yogurt, add it in and swirl until heated through.
Finally, garnish with chopped parsley before serving. And is it just me or does this look like the perfect comforting meal? Enjoy your creamy banana pepper chicken skillet!
If you loved this creamy banana pepper chicken skillet, be sure to check out my Honey Garlic Chicken and Sweet Potato or my Cajun Chicken Pasta!
Tips for Success
Quick & Easy
This recipe seriously comes together in under 30 minutes! Perfect for those hectic weeknights when you don’t want to spend hours in the kitchen.
One Pot Wonder
Say goodbye to excess dishwashing! Everything happens in one skillet, which means less cleanup afterwards. That’s a big win in my book!
Budget-Friendly
With affordable, everyday ingredients, everyone can whip this up without breaking the bank. It’s loaded with flavor and light on the wallet!
Crowd-Pleaser
Trust me, the whole family will love it. Even picky eaters! My kiddo, who typically avoids anything green, gobbles it up.
Customizable
Don’t have banana peppers? Use bell peppers! Out of cream? Greek yogurt or even cottage cheese work, too. Add your favorites; it’s all about making it your own.
Serving and Storage Tips
How to Serve This Skillet
I love to serve this creamy banana pepper chicken skillet over rice or pasta, it soaks up that luscious sauce beautifully. Or, pair it with a hearty loaf of crusty bread for dipping. It’s like a warm hug on a plate!
Storage
Leftovers? Oh yes! Store any remaining skillet goodness in an airtight container in the fridge for up to 3-4 days.
Reheating Instructions
To reheat, I recommend warming it on the stove with a splash of water or broth to loosen up the sauce a bit. Stir occasionally until heated through.
Freezer Friendly
You can freeze this too! Just store it in a freezer-safe container, and it’ll hold up for about 2-3 months. Perfect for meal prep!
Okay, so before I wrap this post up, just gotta say how much joy this creamy banana pepper chicken skillet has brought to our table. It’s such a comforting, homey meal that never fails to impress. Seriously, you’ve gotta try it!
Oh! And remember, food is about bringing people together. Whether it’s a quick family dinner or a meal prep day for busy nights ahead, make it yours and enjoy every bite.
Let me know how yours turns out; I’m always excited to hear what you think!
Until next time, happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Creamy Banana Pepper Chicken Skillet
Ingredients
Method
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the chicken pieces, seasoning them with a couple pinches of salt and pepper. Cook until golden brown and cooked through, approximately 6-8 minutes.
- Stir in the banana pepper rings and cook for another 2-3 minutes until they soften.
- Pour in the heavy cream, stir, and bring to a simmer. Let it simmer until the sauce thickens slightly, stirring occasionally. If using Greek yogurt, add and swirl until heated through.
- Garnish with chopped parsley before serving.