Go Back
–+ servings
Creamy banana pepper chicken skillet with colorful peppers and creamy sauce

Creamy Banana Pepper Chicken Skillet

A deliciously creamy chicken skillet dish with pepperoncini peppers, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 pieces boneless, skinless chicken breasts Ensure the chicken is at room temperature before cooking.
  • 1 cup pepperoncini peppers, sliced Adjust spice level based on preference.
  • 1 cup heavy cream or coconut milk Use coconut milk for a dairy-free version.
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • to taste Fresh parsley for garnish Sprinkle on top for added flavor and presentation.

Method
 

Cooking the Chicken
  1. Heat the olive oil in a skillet over medium heat.
  2. Season the chicken breasts with salt and pepper and add them to the skillet.
  3. Cook the chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F.
  4. Remove the chicken from the skillet and set it aside.
Making the Sauce
  1. In the same skillet, add the minced garlic and sliced pepperoncini, sautéing for about a minute.
  2. Pour in the cream or coconut milk and stir to combine. Let it simmer for 2-3 minutes.
  3. Return the chicken to the skillet and coat with the sauce.

Nutrition

Serving: 1Calories: 600kcalCarbohydrates: 8gProtein: 45gFat: 42gSaturated Fat: 22gSodium: 800mgFiber: 1gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a skillet over medium heat until warmed through.

Tried this recipe?

Let us know how it was!