Rescue dinnertime with this 3-Ingredient Banana Pepper Chicken, a zesty and incredibly easy skillet dish inspired by the flavors of chicken piccata. It’s a quick, flavorful, and satisfying meal that transforms a nearly empty pantry into a gourmet-looking feast in just minutes.
Why You Will Love This Recipe
As a recipe developer, people assume I always eat elaborate meals, but the reality is far different. This recipe was born on a harried day when my fridge was nearly bare. Inspired by a chicken piccata I was testing, I swapped capers for jarred banana peppers and created a dish so delicious and simple that it’s now my secret weapon for busy days when I need a fabulous meal with absolutely no fuss.
Ingredients
- 4 boneless, skinless chicken cutlets (or 2 large breasts, butterflied and pounded thin)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup jarred sliced banana peppers with brine
- 4 tablespoons butter, softened
Step-by-step instructions for making the recipe
- Pat the chicken cutlets dry and season both sides generously with salt and pepper.
- Heat the olive oil in a large (12-inch) skillet over medium-high heat until it shimmers.
- Carefully add the chicken to the hot skillet. Cook until golden brown and cooked through, about 5 minutes per side.
- Remove the chicken from the skillet and set it aside on a plate. Do not wipe out the skillet.
- Reduce the heat to medium. Add the banana peppers along with their brine to the hot skillet.
- Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pan. If the pan seems dry, add a splash of water (up to 1/4 cup).
- Reduce the heat to low and stir in the softened butter until it melts and creates a glossy sauce.
- Return the cooked chicken to the skillet, along with any accumulated juices. Spoon the sauce over the chicken and cook for another 2-3 minutes to warm through.
- Serve immediately, spooning the extra sauce and peppers over the chicken.
3-Ingredient Banana Pepper Chicken
Ingredients
Equipment
Method
- Pat the chicken cutlets dry and season both sides generously with salt and pepper.4 boneless, skinless chicken cutlets, Kosher salt and freshly ground black pepper
- Heat the olive oil in a large (12-inch) skillet over medium-high heat until it shimmers.2 tablespoons olive oil
- Carefully add the chicken to the hot skillet. Cook until golden brown and cooked through, about 5 minutes per side.
- Remove the chicken from the skillet and set it aside on a plate. Do not wipe out the skillet.
- Reduce the heat to medium. Add the banana peppers along with their brine to the hot skillet.1/2 cup jarred sliced banana peppers with brine
- Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pan. If the pan seems dry, add a splash of water (up to 1/4 cup).
- Reduce the heat to low and stir in the softened butter until it melts and creates a glossy sauce.4 tablespoons butter
- Return the cooked chicken to the skillet, along with any accumulated juices. Spoon the sauce over the chicken and cook for another 2-3 minutes to warm through.
- Serve immediately, spooning the extra sauce and peppers over the chicken.
Notes
FAQ
What can I use instead of banana peppers?
This recipe is very adaptable! You can use an equal amount of capers, sliced pepperoncini, chopped olives, or peppadew peppers with their brine for a different flavor profile.
My chicken breasts are thick. What should I do?
If you don’t have thin cutlets, you can create them by slicing two large breasts in half horizontally (butterflying) and then gently pounding them to an even 1/2-inch thickness with a meat mallet or rolling pin.
How can I make the sauce creamy?
For a creamy version, omit the water and butter. After deglazing the pan with the peppers and brine, stir in 1/4 cup of heavy cream and 1/4 cup of grated Parmesan cheese until smooth and heated through.