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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 it all in one cast-iron pan for charred edges, quick cleanup, and a fresh parsley-lemon finish.
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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 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 salt and pepper To taste.
  • 0.25 cup chicken broth
  • 2 tbsp butter
  • 1 fresh parsley For serving.
  • 1 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. Heat a cast iron skillet over high heat with olive oil.
  2. Sear the chicken in the hot skillet for 4-5 minutes until golden and cooked through to 165°F; remove to a plate.
Char the vegetables and make the 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 the minced garlic and cook for 1 minute, then pour in chicken broth and deglaze, scraping up the browned bits.
  3. Return the chicken to the pan, add butter, and toss everything until coated and glossy.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges.

Notes

For best browning, use a very hot skillet and avoid crowding the pan during the chicken sear. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended for the best texture of the vegetables. If you want a lighter option, use 1 tablespoon butter and add an extra splash of chicken broth to keep the sauce glossy.