The 3-Ingredient Chicken I Make When the Pantry Is Empty

It’s a zesty chicken dinner inspired by chicken piccata.

Simply Recipes / Frank Tiu

People assume that as a recipe developer, I’m always eating fabulous, elaborate meals. But I’m here to put an end to that myth once and for all. Like everyone else, sometimes I’m just too busy to do things like buy groceries or spend a bunch of time on dinner. 

It was on one of those harried days when the fridge was looking pretty empty that I came up with this dish, banana pepper chicken—a quick way to feed myself with only a few ingredients. 

Banana pepper chicken is made a lot like chicken piccata, a recipe I was testing at the time. I started with the same idea of searing chicken in a sauté pan, then deglazing the pan with something full of briny flavor—in this case, jarred pickled banana peppers rather than capers. I then finished the sauce with a little butter for richness. 

I was surprised by how much I enjoyed the dish and found myself making it again for a quick lunch several days later.

What to Serve With My Banana Pepper Chicken

Banana pepper chicken is an easy, quick-cooking main dish, so it needs side dishes that aren’t too fussy to go with it. Some of my favorites are frozen french fries, a simple green salad, polenta, mashed potatoes, or buttered noodles. 

Simply Recipes / Frank Tiu

How To Make My 3-Ingredient Banana Pepper Chicken

To make four servings, you’ll need:

• 4 boneless, skinless chicken cutlets (or 2 large breasts, butterflied then 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

Season the chicken breasts lightly with salt and pepper on both sides. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the chicken and cook until golden brown and cooked through, about 5 minutes per side. Remove the chicken from the pan and set aside. (Don’t wipe the pan!)

Add the banana peppers and their brine to the now-empty skillet and scrape up any browned bits from the bottom of the pan. Add a splash of water (up to 1/4 cup) if the pan looks dry, and bring to a simmer. Reduce the heat to low and stir in the softened butter. 

Add the chicken breasts back to the pan and baste them with the banana pepper sauce. Cook until warmed through and the sauce is glossy, 2 to 3 minutes, and serve.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Simply Recipes / Frank Tiu

Easy Recipe Tweaks

• You can adapt this recipe to suit whatever you have half a jar of in the fridge, including capers, olives, peppadew peppers, or sliced pepperoncini.
• For a fresh note, add chopped fresh herbs like parsley or basil to garnish.
• To create more of a crust on the chicken, dredge the chicken breasts in seasoned flour before cooking.
• To create a creamy version of the dish, skip the water and butter and instead add 1/4 cup heavy cream and 1/4 cup grated Parmesan cheese to the skillet with the banana peppers and brine.
  

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