Easiest Way to Easy at dinner Skillet Chicken with Chopped Garlic, Peppers and Scallions

Easiest Way to Easy at dinner Skillet Chicken with Chopped Garlic, Peppers and Scallions Delicious, fresh and tasty.

Skillet Chicken with Chopped Garlic, Peppers and Scallions. Here is how you achieve that. Ingr Great recipe for Skillet Chicken with Chopped Garlic, Peppers and Scallions. As a lover of Italian-American cuisine, I am constantly creating dishes that demand multiple pots and pans for one dish!

Season the chicken breasts all over with lots of salt and pepper and then place, skin-side down, in the skillet.

You should hear an immediate sizzle.

Cook for several minutes until the skin is deep, dark golden brown.

You can have Skillet Chicken with Chopped Garlic, Peppers and Scallions using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Skillet Chicken with Chopped Garlic, Peppers and Scallions

1. Prepare of boneless skinless chicken thighs.

2. You need of boneless/skinless chicken breast.

3. You need of Flour for dusting chicken.

4. You need of garlic cloves chopped.

5. It’s of large bell pepper (of your choice) cleaned, seeds/stem removed, cut in half lengthwise and sliced.

6. You need of scallions cleaned & sliced into 1/8 inch pieces.

7. It’s of EVOO (extra virgin olive oil).

8. It’s of garlic powder.

9. It’s of black pepper.

10. Prepare of sea salt.

11. It’s of White wine for deglazing (if necessary).

Flip over with tongs and then place the skillet in the.

Meanwhile, place the skillet with the roasted vegetables on a burner set to medium-high heat.

Stir in the chicken broth and bring to a boil.

Add the carrots, garlic, red bell pepper and mushrooms in the skillet at intervals of one minute, constantly stirring.

Skillet Chicken with Chopped Garlic, Peppers and Scallions instructions

1. Lay parchment paper over a flat surface (about 18 inches long).

Place chicken on parchment paper, using ½ garlic powder, black pepper & sea salt. Evenly distribute over chicken followed by a light dusting of the flour. Turn chicken over and repeat..

1. Evenly coat the sauté pan with the extra virgin olive oil over a low to medium flame to slowly heat the oil. Once heated (be careful not to burn the oil), add ½ of the scallions & peppers followed by the chicken pieces to the pan. Allow the chicken to cook for 8 – 10 minutes slightly covered, gently moving the chicken as needed. Add a little extra oil if the pan becomes dry add in slowly to avoid oil spatter..

2. Then turn the chicken over and continue cooking slightly covered for another 8-10 minutes, adding in the remaining scallions and peppers.

When the bottom of the pan becomes browned use a little white wine to deglaze the bottom of the pan – scraping the brown bits with a wooden spoon..

1. The chicken should have a nice browned look, the internal temperature should be 180 degrees, use a meat thermometer.

NOTE: should you choose to use chicken on the bone a longer cooking time will be needed..

1. Serve over pasta, with salad, veggies, farro or corn on the cob..

Bring to a boil, stirring frequently.

Coat a large nonstick skillet with cooking spray; add oil and heat over medium-high heat.

Remove skillet from the heat, place in your countertop and add all the ingredients for the peppers (red bell pepper, yellow or green bell pepper) and onion in the same skillet you cooked chicken.

Stir everything well to combine and bring chicken back to skillet on top of the peppers and onions.

Scallion sauce (which can be riffed on to make ginger scallion sauce or garlic scallion sauce), is so fast and so easy, it's hard to claim there's a "recipe" involved.