Description
How to make creamy banana pepper chicken skillet with tender chicken and golden peppers that creates the perfect cozy weeknight dinner in just 30 minutes.
Ingredients
Scale
Protein & Base
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Peppers & Vegetables
- 1 cup banana peppers, sliced into rings
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced
- 2 tablespoons tomato paste
Sauce & Seasonings
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Season Chicken: Pat chicken pieces dry and season with salt, pepper, paprika, and garlic powder. Let sit 5 minutes so seasoning penetrates the meat properly.
- Brown Chicken: Heat olive oil in large skillet over medium-high heat. Add chicken and cook 6-8 minutes until golden brown and cooked through. Remove to plate.
- Sauté Vegetables: Add onion to same skillet and cook 3 minutes until softened. Add garlic, bell pepper, and mushrooms, cooking 4 minutes until tender.
- Build Sauce: Stir in tomato paste and oregano, cooking 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits from bottom.
- Add Peppers: Add banana peppers and return chicken to skillet. Simmer 5 minutes until sauce reduces slightly and flavors meld together beautifully.
- Finish Creamy: Remove from heat and slowly stir in heavy cream. Add parsley and taste for seasoning. Serve immediately while hot and creamy.
Notes
- Remove from heat before adding cream to prevent curdling and sauce separation.
- Store in refrigerator up to 3 days in airtight container for best quality.
- Substitute half-and-half for lighter version but sauce won’t be as rich.
- Serve over rice, pasta, or mashed potatoes to soak up creamy sauce.
- Double recipe easily for meal prep or larger families.
- Fresh banana peppers can replace jarred for brighter, crisper texture.
Allergy Information: Dairy
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 12g
- Protein: 35g