How to Make Perfect Skillet Chicken with Chopped Garlic, Peppers and Scallions

Skillet Chicken with Chopped Garlic, Peppers and Scallions. Super quick and easy seared skillet chicken topped with a delicious garlic and herb pan sauce that's sure to please! Season both sides of chicken with salt and pepper. Place chicken, breast side up, on top of vegetables.

Season the chicken fillets lightly on both sides with salt and pepper. Cut one of the lemons into wedges and set aside. Skillet Chicken with Chopped Garlic, Peppers and Scallions highly diverse and own ideal flavor that unique. Several kinds of Skillet Chicken with Chopped Garlic, Peppers and Scallions recipes are also enough easy to process and dont pick up long. Although not everyone likes Skillet Chicken with Chopped Garlic, Peppers and Scallions food, nowadays several people are got attached and like the sundry Skillet Chicken with Chopped Garlic, Peppers and Scallions foods available. This could be seen than the number of restaurants that supply Skillet Chicken with Chopped Garlic, Peppers and Scallions as one of the serving. 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

1. It's 1 package of boneless skinless chicken thighs.
2. It's 1 package of boneless/skinless chicken breast.
3. You need of Flour for dusting chicken.
4. You need 3 of garlic cloves chopped.
5. You need 1 of large bell pepper (of your choice) cleaned, seeds/stem removed, cut in half lengthwise and sliced.
6. You need 3-4 of scallions cleaned & sliced into 1/8 inch pieces.
7. You need 3-4 Tbs of EVOO (extra virgin olive oil).
8. It's 1-2 Tbs of garlic powder.
9. Prepare 1/2 Tbs of black pepper.
10. It's 1 tsp of sea salt.
11. You need of White wine for deglazing (if necessary).

Skillet Chicken with Chopped Garlic, Peppers and Scallions step by step

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..
2. 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..
3. 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..
4. 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..
5. Serve over pasta, with salad, veggies, farro or corn on the cob..

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