Southern Smoky Mountain Skillet

Allergens

Gluten (from the flour), Dairy (from the cheese)

Ingredients

• 2 large chicken breasts, cut into bite
• sized pieces
• 1/4 cup all
• purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 3 tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 bell pepper, thinly sliced
• 2 cups cooked rice or grits
• 1 can (15 oz) creamed corn
• 4 slices of bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped parsley

Instructions

1. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken pieces in the mixture.
2. Heat 2 tbsp of vegetable oil in a large skillet over medium high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6 7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining vegetable oil and sauté the onion and bell pepper until tender, about 4 5 minutes. Stir in the creamed corn and rice or grits. Cook for another 2 3 minutes.
4. Add the cooked chicken back into the skillet and mix everything together. Top with crumbled bacon and shredded cheddar cheese.
5. Cover the skillet and let it cook for about 2 3 minutes, until the cheese is melted and bubbly. Sprinkle with chopped parsley and serve immediately.

Chef’s Insight

Don't skimp on the vegetables; they add texture and flavor to the dish. The longer they cook, the better they become.

Notes

Don't forget to garnish with fresh parsley for an extra pop of color.