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3-Ingredient Banana Pepper Chicken
Mia

3-Ingredient Banana Pepper Chicken

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

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

Equipment

  • 12-inch Skillet

Method
 

  1. 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
  2. Heat the olive oil in a large (12-inch) skillet over medium-high heat until it shimmers.
    2 tablespoons olive oil
  3. Carefully add the chicken to the hot skillet. Cook until golden brown and cooked through, about 5 minutes per side.
  4. Remove the chicken from the skillet and set it aside on a plate. Do not wipe out the skillet.
  5. 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
  6. 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).
  7. Reduce the heat to low and stir in the softened butter until it melts and creates a glossy sauce.
    4 tablespoons butter
  8. 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.
  9. Serve immediately, spooning the extra sauce and peppers over the chicken.

Notes

For the best results, use thin, evenly sized chicken cutlets so they cook quickly and stay juicy. The brine from the jarred peppers is essential for building the flavorful pan sauce, so don't skip it!