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Chicken and Vegetables Skillet

Chicken and vegetables skillet with golden seared chicken, blistered bell peppers and zucchini, and a light herb garlic sauce. One pan cooking makes a fast weeknight dinner with charred edges and a glossy garlic-broth coating.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 pepper to taste
Vegetables & Seasoning
  • 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 cloves garlic minced
  • 0.25 cup chicken broth
  • 2 tbsp butter
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season chicken
  1. Season the chicken strips with Italian seasoning, smoked paprika, salt, and pepper.
  2. Rub the spices evenly over the chicken so every strip is coated.
Sear chicken
  1. Heat olive oil in a large cast iron skillet over high heat until hot.
  2. Sear the chicken in the skillet for 4-5 minutes, until deeply golden and cooked through to 165°F.
  3. Remove the chicken from the skillet and set aside.
Char vegetables
  1. Add bell peppers, zucchini, and red onion to the same skillet.
  2. Cook over high heat for 5-6 minutes until blistered and slightly charred at the edges.
Make herb garlic sauce & finish
  1. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  2. Pour in the chicken broth and deglaze the pan, scraping up the browned bits.
  3. Return the chicken to the skillet and add the butter.
  4. Toss everything to coat until the sauce looks glossy and clings to the chicken and vegetables.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges.

Notes

For best browning, pat the chicken dry and avoid overcrowding the skillet; if needed, sear in batches. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet over medium until warmed through. Freezing not recommended due to texture changes in the vegetables. For a dairy-free version, use a plant-based butter substitute in place of butter to keep the sauce glossy.