Steps to Prepare Award-winning Skillet Chicken with Chopped Garlic, Peppers and Scallions
Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to make a special dish, Simple Way to Make Ultimate Skillet Chicken with Chopped Garlic, Peppers and Scallions. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Skillet Chicken with Chopped Garlic, Peppers and Scallions, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Skillet Chicken with Chopped Garlic, Peppers and Scallions delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Skillet Chicken with Chopped Garlic, Peppers and Scallions is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Skillet Chicken with Chopped Garlic, Peppers and Scallions estimated approx 40 mins.
To begin with this recipe, we must first prepare a few ingredients. You can cook Skillet Chicken with Chopped Garlic, Peppers and Scallions using 11 ingredients and 5 steps. Here is how you can achieve it.
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Ingredients and spices that need to be Get to make Skillet Chicken with Chopped Garlic, Peppers and Scallions:
- 1 package boneless skinless chicken thighs
- 1 package boneless/skinless chicken breast
- Flour for dusting chicken
- 3 garlic cloves chopped
- 1 large bell pepper (of your choice) cleaned, seeds/stem removed, cut in half lengthwise and sliced
- 3-4 scallions cleaned & sliced into 1/8 inch pieces
- 3-4 Tbs EVOO (extra virgin olive oil)
- 1-2 Tbs garlic powder
- 1/2 Tbs black pepper
- 1 tsp sea salt
- White wine for deglazing (if necessary)
Steps to make 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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