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Chicken and Vegetables Skillet

Chicken and vegetables skillet made in one pan with golden seared chicken and blistered, slightly charred vegetables in a light herb garlic sauce. It’s a fast weeknight dinner with a quick deglaze and glossy butter-coat 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 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 chicken
  1. Season 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 chicken for 4-5 minutes until golden and cooked through to 165°F; remove to a plate.
Char vegetables and deglaze
  1. Add bell peppers, zucchini, and red onion to the skillet 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, scraping up the browned bits.
Finish with herb-garlic butter
  1. Return chicken to the pan, add butter, and toss everything to coat until the sauce looks glossy.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For maximum browning, keep the skillet fully preheated before searing and avoid crowding the chicken. Store leftovers in an airtight container in the fridge up to 3 days. Freezing not recommended due to texture changes in the vegetables. For a lighter option, use olive oil instead of butter at the finish (use an extra 1 tbsp olive oil) to reduce saturated fat.