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Chicken and Vegetables Skillet

Chicken and vegetables skillet with golden seared chicken and blistered, slightly charred bell peppers, zucchini, and red onion in a light herb-garlic sauce. One-pan skillet chicken dinner that comes together in under 45 minutes for an easy weeknight meal.
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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 garlic cloves Minced.
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 chicken broth 1/4 cup.
  • 2 tbsp butter
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 0.25 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.
  2. Heat olive oil in a large cast iron skillet over high heat and sear the chicken for 4-5 minutes until golden and cooked through to 165°F; remove to a plate.
Char the vegetables and make the herb-garlic 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.
  2. Add garlic and cook for 1 minute, then pour in chicken broth and deglaze the pan while scraping up browned bits.
  3. Return the chicken to the pan, add butter, and toss everything to coat until the sauce turns glossy and clings to the chicken and vegetables.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges.

Notes

For best caramelized flavor, dry the chicken strips well before seasoning and keep the pan hot when searing. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat until warmed through. Freezing is not recommended because bell peppers and zucchini can soften too much. For a lighter option, use 1 tbsp butter or replace with a small drizzle of olive oil while tossing at the end.