Name: 3-Ingredient Banana Pepper Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken cutlets (or 2 large breasts, butterflied and pounded thin); Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons olive oil; 1/2 cup jarred sliced banana peppers with brine; 4 tablespoons butter, softened; Optional: up to 1/4 cup water (if pan is dry)

Jump to Recipe·Leave a Review

3-Ingredient Banana Pepper Chicken is a quick, tangy, and buttery skillet dish perfect for busy weeknights or simple meal prep. With just chicken, jarred banana peppers, and butter, this flavorful recipe comes together in under 30 minutes and delivers big flavor with minimal effort.

Why You’ll Love This Recipe

This dish is lightning-fast, incredibly easy, and packed with bold, zesty flavor. The briny banana peppers cut through the richness of the butter for a perfectly balanced sauce, while the seared chicken stays juicy and tender. It’s naturally low-carb, gluten-free, and pairs well with just about any side dish—from rice to roasted vegetables.

3-Ingredient Banana Pepper Chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken cutlets (or large breasts butterflied and pounded thin)
kosher salt
black pepper
olive oil
jarred sliced banana peppers with brine
unsalted butter (softened)

Directions

Season both sides of the chicken cutlets with kosher salt and freshly ground black pepper.
Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
Add chicken to the skillet and cook for about 5 minutes per side, or until golden brown and cooked through.
Transfer the chicken to a plate and set aside—do not wipe the pan clean.
To the same skillet, add the banana peppers and their brine. Scrape up any browned bits from the bottom of the pan to incorporate that flavor.
If the pan looks dry, add up to ¼ cup of water and bring to a gentle simmer.
Reduce heat to low and stir in the softened butter until the sauce becomes silky and emulsified.
Return the chicken to the pan and baste with the banana pepper sauce.
Cook for another 2–3 minutes, until the chicken is warmed through and coated with the glossy sauce.
Serve hot with your favorite side.

Servings and timing

Yield: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Spicy Kick: Add a pinch of crushed red pepper flakes or use hot banana peppers for extra heat.
Creamy Version: Stir in a splash of heavy cream or a spoonful of cream cheese at the end for a richer sauce.
Add Garlic: Sauté 1–2 cloves of minced garlic before adding the banana peppers for added depth.
More Veggies: Toss in sliced bell peppers or spinach along with the banana peppers.
Cheesy Finish: Top with shredded mozzarella or provolone before serving.
Baked Option: After searing the chicken, finish baking it with the sauce in a 375°F oven for 10–15 minutes.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or broth until warmed through. Microwave individual portions for 1–2 minutes, covering to avoid drying out.

Freezing: While the chicken can be frozen, the butter sauce may separate upon thawing. For best results, freeze the chicken separately and make the sauce fresh when ready to serve.

FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work well and stay extra juicy. Adjust cooking time slightly as needed.

Are banana peppers spicy?

Banana peppers are typically mild with a tangy, slightly sweet heat. Use hot banana peppers if you prefer more spice.

Can I use fresh banana peppers?

You can, but jarred peppers in brine provide both flavor and moisture to the sauce. You’ll need to add vinegar or lemon juice if using fresh.

What should I serve this with?

Try rice, mashed potatoes, roasted vegetables, cauliflower rice, or a simple salad for a well-rounded meal.

Can I make this dairy-free?

Yes. Use a dairy-free butter alternative, though flavor and texture may differ slightly.

Is this recipe gluten-free?

Yes. Just ensure your jarred banana peppers are free from additives that may contain gluten.

What’s the purpose of the butter?

Butter adds richness and helps create a silky, emulsified sauce that clings to the chicken.

Can I make this in advance?

Yes. The flavors improve over time. Make ahead and store in the fridge; reheat gently when ready to serve.

Can I double the recipe?

Absolutely. Use a larger skillet or cook the chicken in batches, then finish everything together in the sauce.

How do I know when the chicken is done?

The internal temperature should reach 165°F. The chicken will be firm to the touch and juices should run clear.

Conclusion

3-Ingredient Banana Pepper Chicken proves that simplicity doesn’t have to mean boring. With just a few pantry staples and one skillet, you can whip up a flavorful, saucy chicken dish that’s perfect for any night of the week. It’s quick, versatile, and sure to become a repeat favorite in your kitchen.