Creamy Banana Pepper Chicken Skillet
A flavorful and quick dish featuring juicy chicken breasts in a creamy sauce with tangy pepperoncini peppers, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup pepperoncini peppers, sliced
- 1 cup heavy cream (or Greek yogurt) Greek yogurt can be used as a lighter alternative.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish) For serving.
Instructions
Cooking the Chicken
- Heat 2 tablespoons of olive oil in a skillet over medium heat until shimmering but not smoking.
- Season the chicken breasts evenly with garlic powder, salt, and pepper.
- Add the chicken to the skillet, cooking each side for 5-7 minutes, or until golden brown and the internal temperature reaches 165°F.
- Remove the chicken from the skillet and set aside.
Making the Sauce
- In the same skillet, add the sliced pepperoncini and cook for 2-3 minutes until tender and fragrant.
- Pour in the heavy cream (or Greek yogurt) and stir until heated through and slightly bubbling.
- Return the cooked chicken to the skillet, coating it with the creamy sauce, and cook for an additional 2-3 minutes until warmed through.
Serving
- Serve the dish hot, garnished with freshly chopped parsley.
Notes
This dish can be enhanced with options like crushed red pepper flakes for some heat, and it can be made vegetarian by using mushrooms or chickpeas instead of chicken.