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Chicken and Vegetables Skillet

Chicken and vegetables skillet with golden seared chicken and blistered, slightly charred peppers and zucchini in a light herb garlic sauce. Everything cooks in one cast iron pan for an easy weeknight dinner with vivid color and quick cleanup.
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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
  

boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts cut into strips
olive oil
  • 2 tbsp olive oil
red bell pepper
  • 1 red bell pepper sliced
yellow bell pepper
  • 1 yellow bell pepper sliced
zucchini
  • 1 zucchini sliced into half-moons
red onion
  • 1 red onion sliced into wedges
garlic
  • 3 clove garlic minced
Italian seasoning
  • 1 tsp Italian seasoning
smoked paprika
  • 1 tsp smoked paprika
salt and pepper
  • 1 salt and pepper to taste
chicken broth
  • 0.25 cup chicken broth
butter
  • 2 tbsp butter
fresh parsley
  • 1 fresh parsley for serving
lemon wedges
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear chicken
  1. Season the chicken strips with Italian seasoning, smoked paprika, salt, and pepper. Coat evenly so spices cling to the surface before cooking.
  2. Heat olive oil in a large cast iron skillet over high heat, then sear the chicken for 4-5 minutes until golden and cooked through to 165°F; remove. Look for browned edges and juices running clear.
Cook vegetables and build sauce
  1. Add the bell peppers, zucchini, and red onion to the same pan and cook over high heat for 5-6 minutes until blistered and slightly charred. Keep them spread in an even layer for visible browning.
  2. Add the garlic and cook for 1 minute. Stir just until fragrant, not browned.
  3. Pour in the chicken broth and deglaze, scraping up browned bits from the pan. Stop when the liquid looks glossy and the browned layer dissolves.
  4. Return the chicken to the pan, add butter, and toss to coat everything. Cook for 1-2 minutes until the chicken is reheated and the sauce lightly clings.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges. Finish with bright citrus right before eating for best flavor.

Notes

For maximum golden chicken, make sure the skillet is fully preheated and avoid crowding the meat. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because bell peppers and zucchini can soften. For a lighter swap, use 1 tablespoon olive oil instead of butter at the end (or replace butter with an equal amount of olive oil) to reduce saturated fat.