Italian Chicken Peppers and Onions
You and your gang will like this one. Pan Seared Italian Italian Chicken Peppers and Onions was a first for us. We really like sausage peppers and onions but I gave this a try just for a new twist. It turned out good,,real good! The thighs instead of breasts was a tasty venture off the usual white meat path and Pan Seared Italian Chicken Peppers and Onions have been added to the menu at our house.
“When a child pays attention to what his parents say, they are probably whispering!” unknown
Ingredients for your Italian Chicken Peppers and onions
For 2 servings
- olive oil
- 2-4 boneless skinless chicken thighs – depending on their size
- salt and pepper
- 1 large bell pepper – any color
- 4 cloves garlic – coarsely chopped
- 1 small onion
- 1 level teaspoon dried basil or 1 heaping tablespoon chopped fresh
- 1/2 fresh onion
Put a skillet on at medium high and eyeball a few tablespoons of olive oil. Trim any excess fat off the boneless skinless thighs. Salt and pepper the smooth side of the thighs and put them in the skillet smooth side down. Spice up the uneven side and cook for about 4-5 minutes a side until the juices run clear or they read 170°F on an instant read meat thermometer.
While they are cooking cut the peppers into about one inch squares, the onions into wide strips and coarsely chop up the garlic.
When the chicken is done remove it to a dish that will catch the drippings and put the veggies in the skillet and lightly sprinkle with salt, pepper and dried basil. Squeeze in some lemon juice and toss the rind into the mix. With a wooden spoon stir it all up scraping the bits off the bottom of the pan. Toss a few times as it all cooks.
When the onions have become translucent put the chicken – and the drippings – back in the skillet and kinda nestle your thighs down to the bottom to warm back up. Oops! That didn’t come out quite right. Serve your Pan Seared Italian Chicken Peppers and Onions with the starch or carb of your choice. Tonight we sliced up some polenta and seared the slices in a separate skillet.
Plus some of poppop’s easy homemade bread and Chianti of course!
And here is a Creamy Italian Chicken Alfredo Recipe
Pan Seared Italian Chicken Peppers and Onions
Ingredients
- olive oil
- 2-4 boneless skinless chicken thighs
- salt and pepper
- 1 large bell pepper any color
- 4 cloves garlic coarsely chopped
- 1 small onion
- 1 teaspoon dried basil
- 1/2 fresh lemon
Instructions
- Put a skillet on at medium high and eyeball a few tablespoons of olive oil. Trim any excess fat off the boneless skinless thighs. Salt and pepper the smooth side of the thighs and put them in the skillet smooth side down. Spice up the uneven side and cook for about 4-5 minutes a side until the juices run clear or they read 170°F on an instant read meat thermometer.
- While they are cooking cut the peppers into about one inch squares, the onions into wide strips and coarsely chop up the garlic.
- When the chicken is done remove it to a dish that will catch the drippings and put the veggies in the skillet and lightly sprinkle with salt, pepper and dried basil. Squeeze in some lemon juice and toss the rind into the mix. With a wooden spoon stir it all up scraping the bits off the bottom of the pan. Toss a few times as it all cooks.
- When the onions have become translucent put the chicken - and the drippings - back in the skillet and kinda nestle your thighs down to the bottom to warm back up. Oops! That didn't come out quite right. Serve your Pan Seared Chicken Peppers and Onions with the starch or carb of your choice. Tonight we sliced up some polenta and seared the slices in a separate skillet.
