Skillet Chicken with Chopped Garlic, Peppers and Scallions. 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! This particular dish is attempt of rebelling against that idea!
Add bell pepper strips, mushrooms, sliced onion, cumin and oregano.
Add remaining broth, garlic and thyme; set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
You can have Skillet Chicken with Chopped Garlic, Peppers and Scallions using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Skillet Chicken with Chopped Garlic, Peppers and Scallions
- Prepare of boneless skinless chicken thighs.
- It's of boneless/skinless chicken breast.
- You need of Flour for dusting chicken.
- It's of garlic cloves chopped.
- Prepare of large bell pepper (of your choice) cleaned, seeds/stem removed, cut in half lengthwise and sliced.
- Prepare of scallions cleaned & sliced into 1/8 inch pieces.
- Prepare of EVOO (extra virgin olive oil).
- You need of garlic powder.
- You need of black pepper.
- It's of sea salt.
- It's of White wine for deglazing (if necessary).
Pour broth mixture over chicken; sprinkle with salt and pepper. Add feta cheese, scallions, and dill and stir, allowing the feta to melt. Return chicken and spinach to skillet, mixing well. If the sauce has thickened too much, add more chicken stock to reach the desired consistency, keeping in mind that the mixture will thicken even more when baking in the oven.
Skillet Chicken with Chopped Garlic, Peppers and Scallions step by step
- 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..
Season chicken with ¼ tsp each salt and pepper. Coat a large nonstick skillet with cooking spray; add oil and heat over medium-high heat. Add chicken; cook and stir until no. Clean and cut the sweet peppers, onions, and garlic. In a skillet, add the olive oil and heat slightly.