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Chicken and Vegetables Skillet

Chicken and vegetables skillet made in one pan with golden seared chicken, blistered bell peppers and zucchini, and charred red onion edges. A light herb garlic sauce glistens as the skillet is deglazed with broth and finished with butter.
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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
  • 2 tbsp olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • 1 red onion
  • 3 garlic cloves
  • 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. Make sure the strips are evenly coated for a golden crust.
  2. Heat 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 to a plate. Look for browned edges and juices running clear when pressed.
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. Stir occasionally so the vegetables char at the edges without steaming.
  2. Add the garlic and cook for 1 minute until fragrant. Keep it moving so it doesn’t brown too quickly.
  3. Pour in chicken broth and deglaze the pan, scraping up browned bits. Simmer briefly until the bubbling settles into a light herb garlic sauce.
  4. Return the chicken to the pan, add butter, and toss everything to coat. The skillet should look glossy as the butter emulsifies with the broth.
Finish
  1. Garnish with fresh parsley and serve with lemon wedges. Add a squeeze of lemon right before eating to brighten the flavors.

Notes

For best browning, pat the chicken strips dry and avoid overcrowding the skillet; cook in batches if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet over medium heat until warmed through. Freezing is not recommended because the vegetables can soften. Swap chicken breasts for boneless skinless chicken thighs if you want a juicier texture without changing the method.