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Chicken and Vegetables Skillet

Chicken and vegetables skillet with golden seared chicken and blistered, slightly charred peppers, zucchini, and onion in a light herb-garlic sauce. A one-pan skillet method that keeps chicken juicy while the vegetables caramelize at the edges.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
Seasoning and oil
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt and pepper to taste Season chicken and adjust throughout.
Vegetables and aromatics
  • 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 (use 3 cloves).
Sauce
  • 0.25 cup chicken broth
  • 2 tbsp butter
To serve
  • 1 fresh parsley For garnish.
  • 1 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 the 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; remove when you see deep browning on the edges.
Cook and blister the vegetables
  1. Add the bell peppers, zucchini, and red onion to the same pan and cook over high heat for 5-6 minutes, stirring occasionally, until blistered and slightly charred at the edges.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant and glossy.
  3. Pour in the chicken broth and deglaze, scraping up the browned bits from the pan so the sauce turns lightly brown and shiny.
Finish with herb garlic sauce
  1. Return the chicken to the pan and simmer just until everything is combined, tossing for even coating.
  2. Add the butter and toss again until melted into a light herb garlic sauce that clings to the chicken and vegetables.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges, brightening the skillet right before eating.

Notes

For the best char, don’t overcrowd the skillet—work in batches if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because peppers and zucchini can soften too much after thawing. Dietary swap: use dairy-free butter in the final step for a dairy-free version (flavor will be slightly different).