Skillet Chicken with Chopped Garlic, Peppers and Scallions, healthy & tasty!

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Skillet Chicken with Chopped Garlic, Peppers and Scallions

To make Skillet Chicken with Chopped Garlic, Peppers and Scallions you need 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Skillet Chicken with Chopped Garlic, Peppers and Scallions :

You need boneless skinless chicken thighs.

Prepare boneless/skinless chicken breast.

Use Flour for dusting chicken.

You need to prepare garlic cloves chopped.

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

Use scallions cleaned & sliced into 1/8 inch pieces.

You need to prepare EVOO (extra virgin olive oil).

Provide garlic powder.

Use black pepper.

Use sea salt.

You need to prepare White wine for deglazing (if necessary).

Short Tips:

If a recipe says to use a particular sort of pan, then use that pan. If you merely own one nonstick pan, the best tip we can offer you is to wait for a decent sale at a kitchen store, then get yourself a chrome steel pan and a cast iron frying pan. Also its good idea to replace low-cost nonstick pans every few years, as the coating can wear down over the years.

instructions :Skillet Chicken with Chopped Garlic, Peppers and Scallions

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..

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..

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..

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..

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

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