Go Back

Chicken and Vegetables Skillet

Chicken and vegetables skillet made in one cast iron pan with golden seared chicken and blistered, slightly charred peppers, zucchini, and onion. A light herb-garlic sauce glistens after deglazing with chicken broth and tossing with butter for a quick weeknight dinner.
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 breasts
  • 1.5 lb boneless skinless chicken breasts cut into strips
olive oil
  • 2 tbsp olive oil
bell peppers
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
zucchini
  • 1 zucchini sliced into half-moons
red onion
  • 1 red onion sliced into wedges
garlic and spices
  • 3 garlic cloves minced
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 salt to taste
  • 1 pepper to taste
sauce
  • 0.25 cup chicken broth
  • 2 tbsp butter
garnish
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Season the chicken strips with Italian seasoning, smoked paprika, salt, and pepper. Coat evenly so the surface looks speckled with herbs and spices.
Sear and remove
  1. 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. The chicken should be deeply golden with crisp edges.
Char the vegetables
  1. Add bell peppers, zucchini, and red onion to the same skillet and cook over high heat for 5-6 minutes until blistered and slightly charred. Look for dark char spots on the edges of the vegetables.
Make the light herb-garlic sauce
  1. Add the garlic and cook for 1 minute, then pour in chicken broth and deglaze. Scrape up the browned bits so the pan liquid turns glossy.
Combine and serve
  1. Return the chicken to the pan and add butter, then toss everything to coat. The sauce should cling lightly and shine on the chicken and vegetables.
  2. Garnish with fresh parsley and serve with lemon wedges. Finish with a bright pop of color and fresh lemon to brighten the flavors.

Notes

Pro tip: slice the vegetables into similar thickness so they char at the same rate while the chicken stays deeply golden. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until hot. Freezing is not recommended because bell peppers and zucchini can soften after thawing. For a lighter option, use 1 tbsp butter and replace the remaining butter with a splash more chicken broth to keep the sauce glossy.