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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 sauce. One-pan skillet chicken recipe finished with butter and a quick deglaze for glossy flavor and a fast weeknight dinner texture.
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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 breasts
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
Olive oil
  • 2 tbsp olive oil
Bell peppers and zucchini
  • 1 red bell pepper Sliced.
  • 1 yellow bell pepper Sliced.
  • 1 zucchini Sliced into half-moons.
Onion
  • 1 red onion Sliced into wedges.
Garlic and seasonings
  • 3 garlic cloves Minced.
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • salt and pepper To taste.
Sauce base and finishing
  • 0.25 cup chicken broth
  • 2 tbsp butter
  • fresh parsley For serving.
  • lemon wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season chicken
  1. Season chicken strips with Italian seasoning, smoked paprika, salt, and pepper. Keep coating even for consistent browning.
Sear chicken
  1. Heat olive oil in a large cast iron skillet over high heat, then sear chicken for 4-5 minutes until deeply golden and cooked through to 165°F. Remove to a plate when done.
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 at the edges. Stir only as needed to keep color.
Deglaze and coat
  1. Add garlic and cook for 1 minute, then pour in chicken broth and deglaze, scraping up the browned bits. Return chicken to the pan and toss with butter until everything is glossy and coated.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges. Add lemon at the table for bright finish.

Notes

For best caramelization, let the skillet get fully hot before searing the chicken, and avoid overcrowding—cook in batches if needed. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet until warmed through. Freezing is not recommended for best texture. For a lighter option, use olive oil cooking spray instead of the olive oil and reduce butter to 1 tablespoon.