Go Back

Chicken and Vegetables Skillet

Chicken and vegetables skillet with golden seared chicken and blistered, slightly charred peppers, zucchini, and red onion in a light herb garlic sauce. Sear and deglaze in one cast iron pan for an easy weeknight chicken dinner with vibrant color and a glossy finish.
Print Recipe Pin Recipe
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
  • 2 tbsp olive oil
  • 1 count red bell pepper
  • 1 count yellow bell pepper
  • 1 count zucchini
  • 1 count red onion
  • 3 cloves garlic
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt and pepper to taste Use to taste.
  • 0.25 cup chicken broth
  • 2 tbsp butter
  • 0.1 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.
  2. Heat olive oil in a large cast iron skillet over high heat and sear the chicken for 4-5 minutes, until deeply 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 until fragrant, then pour in chicken broth and deglaze, scraping up the browned bits.
Finish and serve
  1. Return the chicken to the pan, add butter, and toss everything until coated and glossy.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the best char on the vegetables, spread them in an even layer and avoid stirring too frequently during the 5-6 minute sear. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat until hot. Freezing isn’t recommended for the tender vegetables. For a lighter option, use 1 tbsp butter (or replace with olive oil) to keep the sauce silky with less fat.