Chicken Pepper Skillet Recipes

Steps:

• In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
• Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.
• Add lemon juice, parsley, salt and pepper; toss to combine well and serve.

Steps:

• Preheat the oven to 425 degrees F. Season the chicken generously with salt and pepper and sprinkle with 1 teaspoon thyme and the paprika. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast until no longer pink in the middle, 8 to 10 minutes.
• Meanwhile, melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Add the onion, celery, carrot, remaining 1/4 teaspoon thyme and a pinch each of salt and pepper. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the chicken broth and 3/4 cup water and bring to a boil. Stir in the gnocchi, breaking apart any that are sticking together. Cover and simmer until the gnocchi are just tender, about 5 minutes.
• Uncover the skillet and stir in the peas and heavy cream. Cook until slightly thickened, about 1 minute; season with salt and pepper. Slice the chicken and serve with the gnocchi.

Steps:

• Sprinkle the chicken with salt and pepper and set aside. Place the flour in a shallow plate and season with the cayenne, salt and pepper. Set aside.
• Pour the canola oil into a large cast-iron skillet to a depth of 3/4 inch. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Set up brown paper bags or several layered paper towels nearby for draining the chicken.
• Starting with the dark meat, one piece at a time, add the chicken to the seasoned flour and turn to coat. Shake to remove excess flour. One piece at a time, add the chicken to the hot oil. The oil should not quite cover the chicken. (Do not overcrowd the pan; this can be dangerous and result in soggy chicken, too.)
• Fry the pieces, turning them once or twice, until the coating is rich golden brown on all sides, 10 to 14 minutes. Reduce the heat to medium and cover the skillet. Continue cooking until the chicken is cooked all the way through and the juices run clear when pricked with a knife, another 10 to 15 minutes. (An instant-read thermometer inserted into a thigh should register 170 degrees F.) Remove and drain the chicken on the brown paper bags or paper towels.
• Remove the skillet from the heat. Carefully pour off most of the grease into a metal bowl or can, leaving 2 to 3 tablespoons in the pan with the browned crumbs. Reduce the heat to very low. Add 4 tablespoons of the remaining flour used to coat the chicken. Stir together with a wooden spoon and cook, stirring often, until golden brown, about 3 minutes. Add the milk and stock or water. Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon. Add a heaping pinch of black pepper. Taste and adjust for seasoning with salt.
• Serve the gravy with the rice and chicken.

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Add vegetables; cook 6 to 8 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Drain pasta. Add to chicken mixture along with the sauce; cook 5 min. or until heated through, stirring occasionally.
• Top with mozzarella; cover. Remove from heat. Let stand 1 to 2 min. or until cheese is melted; top with Parmesan.

Steps:

• Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
• Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
• To another skillet, add remaining olive oil and butter.
• Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
• Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
• Place peppers and onions over chicken and serve.

Steps:

• In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min., stirring occasionally. Add vegetables; cook 3 to 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Drain pasta. Add to chicken mixture along with the pasta sauce; mix lightly. Cook 5 min. or until heated through, stirring occasionally. Top with cheese; cover. Remove from heat. Let stand 2 to 3 min. or until cheese is melted.

Steps:

• Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
• Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
• In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
• Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
• Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.