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Chicken and Vegetables Skillet

Chicken and vegetables skillet with golden seared chicken and blistered, slightly charred bell peppers, zucchini, and onion in a light herb garlic sauce. One-pan skillet method delivers deeply golden chicken plus a quick deglaze for juicy 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 base
  • 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 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 cup chicken broth
  • 2 tbsp butter
  • Salt and pepper to taste
  • 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 the 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 and set aside.
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 the garlic and cook for 1 minute, then pour in the chicken broth and deglaze, scraping up the browned bits.
Finish and serve
  1. Return the chicken to the pan, add the butter, and toss everything to coat until glossy and combined.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the best char, keep the pan hot and avoid overcrowding—work in batches if needed. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended due to texture changes in the vegetables. For a lower-fat option, use 1 tbsp butter or swap for a light olive-oil drizzle at the finish.