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Chicken and Vegetables Skillet

Chicken and vegetables skillet with golden seared chicken and blistered, slightly charred bell peppers, zucchini, and onion in a light herb garlic pan sauce. Cook it all in one cast iron skillet for an easy weeknight dinner with bright lemon and fresh parsley.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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
  • Salt and pepper to taste
  • 0.25 cup chicken broth
  • 2 tbsp butter
  • Fresh parsley and 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 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, then remove.
Char the vegetables
  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.
Build the herb garlic sauce
  1. Add the minced garlic and cook for 1 minute, then pour in the chicken broth and deglaze the pan.
Toss and serve
  1. Return the chicken to the pan and add the butter, tossing everything until coated. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the deepest color, keep the skillet hot and avoid crowding—cook the vegetables until they blister rather than steam. Refrigerate leftovers in a sealed container up to 3–4 days; reheat in a skillet until warmed through. Freezing is not recommended because the vegetables soften and lose their char. For a lighter option, use olive oil only and replace butter with a low-sodium olive oil pan slick or a light drizzle of olive oil instead.