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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. One-pan, quick weeknight skillet with deglazed broth and a buttery finish for glossy, flavorful 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 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
  • salt To taste.
  • pepper To taste.
  • 1 4 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 deeply golden and cooked through to 165°F; remove to a plate.
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 garlic and cook for 1 minute, then pour in chicken broth and deglaze, scraping up browned bits.
Coat and finish
  1. Return the chicken to the pan and add butter, then toss until everything is coated and glossy.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the best sear, pat the chicken strips dry and avoid crowding the skillet so the surface browns instead of steams. Store leftovers in an airtight container in the fridge for 3-4 days; reheat in a skillet until warmed through. Freezing is not recommended as the vegetables can soften too much. If you prefer a dairy-light option, use 1 tablespoon olive oil instead of butter to finish.