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Creamy Banana Pepper Chicken Skillet

A flavorful and quick 30-minute skillet dinner featuring tender chicken thighs simmered in a rich, tangy banana pepper cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup sliced banana peppers
  • 1/4 cup diced onion
  • 3 cloves garlic minced
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • Large skillet
  • Tongs
  • Meat thermometer

Method
 

Cooking Steps
  1. Pat chicken dry and season evenly with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large skillet and sear chicken for 5-6 minutes per side until golden brown and cooked through.
  3. Remove chicken from skillet and set aside, covering to keep warm.
  4. Sauté diced onion in the same skillet until translucent, scraping up browned bits.
  5. Add minced garlic and banana peppers; cook for 1 minute until fragrant.
  6. Stir in chicken broth and heavy cream, bringing the mixture to a gentle simmer.
  7. Reduce the sauce for 5-7 minutes until slightly thickened.
  8. Whisk in Parmesan cheese until fully melted and smooth.
  9. Return chicken to the skillet, coat with sauce, and heat through for 3-4 minutes.
  10. Garnish with fresh parsley and serve immediately.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth.