Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, skillet chicken with chopped garlic, peppers and scallions. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
As a lover of Italian-American cuisine, I am constantly creating dishes that demand multiple pots and pans for one dish! This particular dish is attempt of rebelling against that idea! Skillet Chicken with Chopped Garlic, Peppers and Scallions.
Skillet Chicken with Chopped Garlic, Peppers and Scallions is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Skillet Chicken with Chopped Garlic, Peppers and Scallions is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have skillet chicken with chopped garlic, peppers and scallions using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Skillet Chicken with Chopped Garlic, Peppers and Scallions:
- Make ready 1 package boneless skinless chicken thighs
- Get 1 package boneless/skinless chicken breast
- Take Flour for dusting chicken
- Prepare 3 garlic cloves chopped
- Prepare 1 large bell pepper (of your choice) cleaned, seeds/stem removed, cut in half lengthwise and sliced
- Prepare 3-4 scallions cleaned & sliced into 1/8 inch pieces
- Prepare 3-4 Tbs EVOO (extra virgin olive oil)
- Make ready 1-2 Tbs garlic powder
- Make ready 1/2 Tbs black pepper
- Make ready 1 tsp sea salt
- Take White wine for deglazing (if necessary)
Flip over with tongs and then place the skillet in the. Add the carrots, garlic, red bell pepper and mushrooms in the skillet at intervals of one minute, constantly stirring. Bring to a boil, stirring frequently. Meanwhile, thinly slice two scallions; set aside.
Instructions 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.
Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Add grated garlic and stir a minute or two, but do not brown. Stir in basil and vinegar and return chicken and juices to the skillet. Season cavity of the chicken generously with salt and pepper. Rub remaining olive oil onto the skin of the chicken then season all over with salt and pepper.
So that’s going to wrap it up with this exceptional food skillet chicken with chopped garlic, peppers and scallions recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
