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Easy Skillet Chicken with Mushrooms, Scallions and Red Peppers

January 1, 2020

Prep Time:

10 Minutes

Cook Time:

10 Minutes


4 Servings



Baking Bread Composition_edited.jpg

About the Recipe

I make this dish a lot because I usually have the ingredients in the house. I often use cooked, leftover boneless breasts (which I freeze in anticipation of making this easy, quick dinner), in which case, microwave the chicken, cut into pieces, and sauté along with the vegetables. Fresh cut-up chicken pieces require about five minutes of sautéing before adding the vegetables. Once everything is simmering in the pan, the flavors will blend together. Taste before serving.

From Smothered: A Whipped and Sipped Mystery

Finally, the day sped by and Alene left, leaving Jocelyn in charge of closing. At home, Zuleyka reported that there’d been a lot of quarreling after the kids got dropped off, which happened nearly every time Neal kept them for two nights in a row, but they’d all gotten to their tennis lessons on time. For dinner, Alene made the Easy Skillet Chicken with Mushrooms, Scallions and Red Peppers that they loved to eat with pappardelle pasta, and a chopped salad. For a special treat, and to prove that she could be as fun as Neal, they ate sitting around the coffee table, watching an old movie about children sentenced to a juvenile detention facility who are forced to work for hours in the hot sun. It was filled with silly coincidences and had a happy ending, so everyone enjoyed it, including Cal.


  • 1 lb (3 or 4) boneless chicken breasts or thighs, cubed

  • 2 TBSP good olive oil

  • 1 cup mushrooms (I use white or baby bella) cut into pieces

  • 2 or 3 scallions, chopped (or more if you love scallions)

  • 1 small or medium red pepper, cut into pieces

  • ½ jar or one 8 oz can of tomato sauce

  • 1 tsp dried oregano

  • 1 tsp dried tarragon

  • 1 tsp dried basil (or a handful of fresh basil, if you have it)

  • ½ tsp garlic powder

  • 1 tsp salt

  • ½ tsp pepper


  • On medium heat, stir the chicken in olive oil until it’s cooked through and white, for about 5 or so minutes

  • Stir in the cut-up mushrooms, scallions, red peppers and let simmer for another few minutes

  • Turn the heat to low and add in the tomato sauce and all the herbs

  • If you only have flavored tomato sauce on hand, hold off on the salt and pepper until the very end when you can taste it for flavor

  • Let the sauce simmer for about ten minutes while you set the table, prepare a salad, cut up bread, or boil some kind of pasta.

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