Banana Pepper Chicken
Banana Pepper Chicken is a flavorful combination of juicy chicken and banana peppers. One of our new favorites, the strong flavor of banana peppers meld into the tender chicken breasts as they cook, resulting in a fantastic dinner dish.
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Banana peppers have such a unique, bold flavor. Combined with a mozzarella cheese topping and a tangy vinegar marinade, this is a standout amongst chicken dinners.
Prepping the marinade is quick and easy. After the marinade sets in, it’s as easy as popping it in the oven and adding the melty mozzarella cheese.
This is one of our favorite recipes, not just because of the amazing taste. It’s a great low carb option and can be served with a multitude of different side dishes. Serve this with a side salad, bread, or over pasta. Serve it on its own as a great option for keto and gluten-free diets.
Why You’ll Love this Recipe:
Flavorful Marinade: The blend of olive oil, white wine vinegar, lemon zest, and Italian herbs infuses the chicken with a zesty, aromatic punch that makes every bite memorable.
Tangy Twist: The banana pepper rings add a delightful tang and a hint of heat that perfectly balances the richness of the chicken and the creamy, melted mozzarella.
Easy to Prepare: With straightforward steps and minimal ingredients, this recipe is perfect for a busy weeknight dinner yet impressive enough for entertaining.
Versatile & Healthy: Lean chicken breasts paired with a light, herb-infused marinade mean you’re getting a healthy meal without sacrificing flavor.
Melty Finish: The melted mozzarella on top provides a comforting, gooey texture that ties the dish together beautifully.
Ingredients to Make Banana Pepper Chicken:
- chicken breasts. Using boneless, skinless chicken breasts yields a lean, mild protein. For extra flavor and juiciness, substitute with chicken thighs.
- olive oil. Extra-virgin olive oil imparts a rich base to the marinade. You can substitute with avocado oil or light olive oil if needed.
- white wine vinegar. White wine vinegar delivers a tangy acidity that brightens the marinade. Apple cider vinegar or red wine vinegar can be used as alternatives, though the flavor might shift slightly.
- seasonings. A balanced blend of lemon zest, dried basil, dried oregano, garlic powder, onion powder, salt, and black pepper creates a tangy, aromatic marinade that infuses the chicken with vibrant Italian flavors.
- banana pepper rings. Banana pepper rings add a tangy, mildly spicy kick that enhances the overall flavor. Pepperoncini peppers or pickled jalapeños can serve as alternatives if you prefer a different level of heat.
- mozzarella cheese. Mozzarella melts beautifully for a gooey, comforting topping. For a different twist, try substituting with provolone, Monterey Jack, or a blend that includes Parmesan.
How to Make Banana Pepper Chicken:
- In a medium bowl, whisk together olive oil, white wine vinegar, 3 tablespoons of banana pepper juice, lemon zest, and seasonings.
- Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal or cover, then refrigerate for at least 2 hours to allow the flavors to meld.
- Preheat your oven to 425°F. Line a baking dish with parchment paper or lightly grease it.
- Remove the chicken from the refrigerator and discard any remaining marinade. Arrange the chicken breasts in a single layer in the prepared baking dish.
- Cover the top of the chicken breasts with as many banana pepper rings as desired. Place the dish in the preheated oven and bake for about 20 minutes, or until the chicken is almost cooked through.
- Remove the baking dish from the oven and sprinkle 1 cup of shredded mozzarella cheese evenly over the chicken and peppers. Return the dish to the oven and bake until the cheese is melted and bubbly.
Recipe Notes & Tips:
- Even Chicken Thickness: For uniform cooking, pound the chicken breasts to an even thickness if necessary.
- Baking Temperature & Time: Baking at 425°F yields a nicely cooked, juicy chicken; check for doneness with an internal temperature of 165°F.
- Cheese Topping Timing: Add the mozzarella during the final 10 minutes of baking to achieve a melty, golden finish without overcooking.
- Pepper Ring Distribution: Place the banana pepper rings evenly over the chicken for consistent tangy flavor in every bite.
- Serving Suggestions: Pair the dish with crusty bread, a fresh salad, or pasta to enjoy every bit of the flavorful juices.
- Customization: Feel free to experiment with fresh herbs or alternative peppers to adjust the flavor to your taste.
Serving Suggestions:
How to Store:
Refrigerator: Allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3–4 days.
Freezing: For longer storage, place the chicken in a freezer-safe container or bag, and freeze for up to 2 months.
Reheating: Preheat your oven to 350°F, place the chicken in an oven-safe dish, cover loosely with foil, and heat for 10–15 minutes until warmed through.
FAQs:
The chicken is done when it reaches an internal temperature of 165°F; using a meat thermometer ensures accurate results.
Yes, remove the chicken from the marinade and let the excess drip off to ensure even browning and proper texture.
You can substitute with pepperoncini peppers or pickled jalapeños for a similar tangy and mildly spicy kick.
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Banana Pepper Chicken
Ingredients
- 1 pound chicken breasts
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 teaspoon lemon zest
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 jar banana pepper rings
- 1 cup shredded mozzarella cheese
Instructions
- In a medium bowl, whisk together olive oil, white wine vinegar, 3 tablespoons of banana pepper juice, lemon zest, and seasonings.
- Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal or cover, then refrigerate for at least 2 hours to allow the flavors to meld.
- Preheat your oven to 425°F. Line a baking dish with parchment paper or lightly grease it.
- Remove the chicken from the refrigerator and discard any remaining marinade. Arrange the chicken breasts in a single layer in the prepared baking dish.
- Cover the top of the chicken breasts with as many banana pepper rings as desired. Place the dish in the preheated oven and bake for about 20 minutes, or until the chicken is almost cooked through.
- Remove the baking dish from the oven and sprinkle 1 cup of shredded mozzarella cheese evenly over the chicken and peppers. Return the dish to the oven and bake until the cheese is melted and bubbly.
Nutrition
Notes
-
- Even Chicken Thickness: For uniform cooking, pound the chicken breasts to an even thickness if necessary.
- Baking Temperature & Time: Baking at 425°F yields a nicely cooked, juicy chicken; check for doneness with an internal temperature of 165°F.
- Cheese Topping Timing: Add the mozzarella during the final 10 minutes of baking to achieve a melty, golden finish without overcooking.
- Pepper Ring Distribution: Place the banana pepper rings evenly over the chicken for consistent tangy flavor in every bite.
- Serving Suggestions: Pair the dish with crusty bread, a fresh salad, or pasta to enjoy every bit of the flavorful juices.
- Customization: Feel free to experiment with fresh herbs or alternative peppers to adjust the flavor to your taste.
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I looove banana peppers so I love this recipe. My husband is a big fan too!