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Creamy Banana Pepper Chicken Skillet

Creamy Banana Pepper Chicken Skillet

Tender chicken cutlets seared and simmered in a rich, tangy cream sauce flavored with pickled banana peppers and garlic.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts Sliced in half horizontally
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 0.5 cup pickled banana pepper rings Drained, reserve 2 tbsp juice
  • 3 cloves garlic Minced
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • 0.25 cup grated Parmesan cheese
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • Large skillet
  • Tongs
  • Wooden spoon

Method
 

  1. Season the thinly sliced chicken breasts with salt and black pepper on both sides.
  2. Sear the chicken in hot olive oil over medium-high heat for 4 to 5 minutes per side until golden brown. Remove and set aside.
  3. Melt the butter in the same skillet over medium heat, add the minced garlic, and cook for 30 seconds.
  4. Deglaze the pan with the chicken broth and reserved banana pepper juice, scraping up any browned bits. Simmer until reduced by half.
  5. Stir in the heavy cream and banana pepper rings, simmering for 3 minutes. Whisk in the Parmesan cheese until smooth.
  6. Return the chicken to the skillet, simmering for 2 more minutes to finish cooking the meat and coat it in the sauce.

Notes

  • Keep the heat medium-low when simmering the heavy cream to prevent it from separating.
  • Make sure to use a large enough skillet so the chicken cutlets do not overlap during the searing process.