A rich and comforting one-pan chicken dish with a creamy sauce and tangy banana peppers, perfect for an easy weeknight meal.

Scale

4 boneless, skinless chicken breasts (680 g / 1.5 lb)

2 tablespoons olive oil (30 ml)

1 teaspoon salt (5 g)

1/2 teaspoon black pepper (2.5 g)

1 teaspoon paprika (5 g)

1 teaspoon garlic powder (5 g)

1 small onion, chopped (120 g)

3 cloves garlic, minced

1 cup banana peppers, sliced (150 g)

1 cup chicken broth (240 ml)

1 cup heavy cream (240 ml)

1/2 cup Parmesan cheese (50 g)

1 teaspoon oregano (5 g)

1/2 teaspoon thyme (2.5 g)

1 tablespoon cornstarch + 2 tablespoons water (optional)

2 tablespoons parsley (optional)

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Season chicken with salt, pepper, paprika, and garlic powder.

Heat olive oil in a skillet and sear chicken until golden. Remove and set aside.

Cook onion until soft, then add garlic.

Add banana peppers and sauté briefly.

Pour in chicken broth and simmer.

Add cream, Parmesan, oregano, and thyme; stir until smooth.

Return chicken to skillet and simmer until cooked through.

Add cornstarch mixture if thicker sauce is desired.

Garnish with parsley and serve.

Use fresh or pickled banana peppers depending on your flavor preference. Adjust seasoning to taste and add vegetables for variation.