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Chicken and Vegetables Skillet

Chicken and vegetables skillet with golden seared chicken and blistered vegetables in a light herb-garlic sauce. Cook in one cast iron pan for a weeknight dinner with charred edges and a quick deglaze for maximum 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
  • 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
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.25 cup chicken broth
  • 2 tbsp butter
  • 0.5 fresh parsley For serving.
  • 4 lemon wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken strips with Italian seasoning, smoked paprika, salt, and pepper.
  2. Heat olive oil in a large cast iron skillet over high heat; sear chicken for 4-5 minutes until golden and cooked through to 165°F, then remove.
Char the vegetables and make the herb-garlic sauce
  1. Add bell peppers, zucchini, and red onion to the same skillet 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.
  3. Return chicken to the pan, add butter, and toss everything until coated and glossy.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the best caramelization, pat the chicken dry before seasoning and don’t crowd the skillet during the sear. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over medium-low until warmed through. Freezing isn’t recommended due to the vegetables’ texture. Dietary swap: use olive oil only and replace butter with an extra 1 tbsp olive oil for a dairy-free version.