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Chicken and Vegetables Skillet

Chicken and vegetables skillet with one-pan searing and blistered, slightly charred vegetables in a light herb garlic sauce. Golden chicken strips and colorful bell peppers and zucchini come together quickly for an easy weeknight dinner.
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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 breasts
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
Searing and vegetables
  • 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.
Flavor base and seasoning
  • 3 cloves garlic Minced.
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt and pepper To taste.
  • 0.25 cup chicken broth
  • 2 tbsp butter
Serving
  • fresh parsley For serving.
  • lemon wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Season the chicken strips with Italian seasoning, smoked paprika, salt, and pepper.
  2. Pat seasoning evenly so it clings to the surface for better browning.
Sear the chicken
  1. Heat olive oil in a large cast iron skillet over high heat, then sear the chicken for 4-5 minutes until deeply golden and cooked through to 165°F; remove to a plate.
Char the vegetables
  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.
Make the herb garlic sauce and finish
  1. Add garlic and cook for 1 minute until fragrant, then pour in chicken broth and deglaze the pan.
  2. Return chicken to the pan, add butter, and toss everything to coat until the sauce glistens.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges.

Notes

For maximum char, spread the vegetables in a single layer and avoid stirring too often during the 5-6 minutes over high heat. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over medium heat. Freezing isn’t recommended because bell peppers and zucchini can soften too much. For a lower-saturated-fat swap, use olive oil instead of butter (add 1 extra tablespoon olive oil when coating at the end).