Description
This easy 3-ingredient Banana Pepper Chicken is a bold and tangy weeknight dinner made with juicy chicken cutlets, jarred banana peppers with their brine, and butter. Ready in under 30 minutes, it’s packed with flavor and perfect for busy nights.
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)
Instructions
- Season chicken lightly on both sides with salt and pepper.
- Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
- Add chicken and cook for about 5 minutes per side, or until golden brown and cooked through. Remove from pan and set aside (do not wipe the pan).
- Add banana peppers with brine to the skillet and scrape up any browned bits. Add up to 1/4 cup water if needed.
- Bring to a simmer, reduce heat to low, and stir in softened butter until melted and sauce is glossy.
- Return chicken to the pan and baste with the banana pepper sauce. Cook for 2–3 minutes until warmed through.
- Serve immediately with extra sauce spooned over the top.
Notes
- Use thin chicken cutlets to ensure even and fast cooking.
- The brine adds tang and saltiness—adjust salt to taste after cooking.
- This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 95mg
