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Chicken and Vegetables Skillet

Chicken and vegetables skillet with golden seared chicken, blistered peppers and zucchini, and a light herb garlic sauce made in one cast iron pan. Quick weeknight method delivers charred edges on the vegetables and deeply golden chicken.
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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: 470
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 garlic minced
  • 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 to coat evenly.
  2. Heat olive oil in a large cast iron skillet over high heat, then sear the chicken for 4-5 minutes until deeply golden and cooked through to 165°F; remove from the pan.
Char the vegetables and build 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 with slightly charred edges.
  2. Add the garlic and cook for 1 minute until fragrant, then pour in the chicken broth and deglaze, scraping up browned bits.
Combine and finish
  1. Return the chicken to the pan and add the butter, then toss to coat all ingredients in a light herb garlic sauce.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the best caramelization, keep the skillet over high heat during searing and avoid overcrowding the chicken. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet until warmed through. Freezing is not recommended because vegetables can soften and lose their char; for a dietary swap, use olive oil and skip butter by adding a splash more chicken broth at the end for a dairy-light version.