Go Back

Chicken and Vegetables Skillet

Chicken and vegetables skillet with golden seared chicken and blistered, slightly charred peppers and zucchini in a light herb garlic pan sauce. This one-pan skillet method keeps everything juicy and flavorful for an easy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb boneless skinless chicken breasts
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • salt and pepper to taste
Searing and vegetables
  • 2 tbsp olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • 1 red onion
Garlic herb sauce
  • 3 clove garlic
  • 0.25 cup chicken broth
  • 2 tbsp butter
Serving
  • 1 fresh parsley
  • 1 lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken strips evenly with Italian seasoning, smoked paprika, salt, and pepper. Set aside while you heat the skillet.
  2. Heat olive oil in a large cast iron skillet over high heat and sear chicken for 4-5 minutes until deeply golden and cooked through to 165°F, then remove to a plate. Visual cue: the strips should look browned and no longer pink in the thickest area.
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. Visual cue: you should see dark edges and glossy, caramelizing spots.
  2. Add garlic and cook for 1 minute until fragrant. Visual cue: the garlic should look lightly golden, not burnt.
  3. Pour in chicken broth and deglaze, scraping up the browned bits from the pan. Cook until the liquid loosens into a light pan sauce.
  4. Return chicken to the pan, add butter, and toss everything to coat. Visual cue: the sauce should turn glossy and cling to the chicken and vegetables.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges. Visual cue: parsley should look bright green, with lemon for fresh brightness at the table.

Notes

Pro tip: cut chicken into even strips so they finish at the same time for consistent browning. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezer: yes, freeze up to 2 months, though vegetables may soften on thawing. Dietary swap: use skinless chicken thighs instead of breasts for extra juiciness.