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Chicken and Vegetables Skillet

Chicken and vegetables skillet with golden seared chicken, blistered bell peppers, and charred zucchini in a light herb garlic sauce. One-pan skillet chicken recipe that finishes with a quick butter toss for glossy flavor.
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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 (cloves).
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 cup chicken broth
  • 2 tbsp butter
  • fresh parsley For serving.
  • lemon wedges For serving.
  • salt To taste.
  • black pepper To taste.

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; 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.
Finish and serve
  1. Return the chicken to the pan, add butter, and toss everything until coated and glossy.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For best browning, pat chicken dry before seasoning and don’t overcrowd the skillet. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended due to vegetable texture. For a lower-fat option, use olive oil only and reduce the butter to 1 tablespoon.