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Chicken and Vegetables Skillet

Chicken and vegetables skillet cooked in one pan with golden seared chicken and blistered, slightly charred peppers and zucchini. A light herb garlic sauce coats everything for a quick weeknight skillet dinner with bright lemon-garlic finishing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetables Skillet
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • 2 tbsp olive oil
  • 1 red bell pepper Sliced.
  • 1 yellow bell pepper Sliced.
  • 1 zucchini Sliced into half-moons.
  • 1 red onion Sliced into wedges.
  • 3 garlic Minced.
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
  • 0.25 cup chicken broth
  • 2 tbsp butter
  • fresh parsley For serving.
  • lemon wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken strips with Italian seasoning, smoked paprika, salt, and pepper.
  2. Heat olive oil in a large cast iron skillet over high heat and sear the chicken for 4-5 minutes until golden and cooked through to 165°F, then remove.
Char the vegetables and build the sauce
  1. Add bell peppers, zucchini, and red onion to the same pan and cook over high heat for 5-6 minutes until blistered and slightly charred.
  2. Add the minced garlic and cook for 1 minute, then pour in the chicken broth and deglaze the pan.
  3. Return the chicken to the pan and add the butter, then toss everything to coat.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the best caramelized edges, keep the skillet hot and avoid overcrowding while searing and charring the vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave until warmed through. Freezing isn’t recommended for the highest texture quality. For a lighter option, use olive oil only and skip the butter, or replace it with a small splash of additional broth to keep the sauce glossy.