Skillet Chicken w. Chopped Garlic, Peppers and Scallions

Serves: 4 ? | Prep ⏰: 10 min | Cook ⏰: 20-30 min


  • 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
  • ½ Tbs black pepper
  • 1 tsp sea salt
  • White wine for deglazing (if necessary)

Cookware: Extra large deep-sided sauté pan + parchment paper


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 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.