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Chicken and Vegetables Skillet

Chicken and vegetables skillet is a one-pan skillet chicken recipe with golden seared chicken and blistered, charred-edge vegetables in a light herb garlic sauce. You’ll sear fast, deglaze with chicken broth, then toss in butter for a glossy finish and serve with lemon and 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 1.5 lb boneless skinless chicken breasts
Olive oil
  • 2 tbsp olive oil
Bell peppers
  • 1 count red bell pepper
  • 1 count yellow bell pepper
Zucchini
  • 1 count zucchini
Onion
  • 1 count red onion
Garlic
  • 3 cloves garlic minced
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt and pepper to taste
Chicken broth
  • 0.25 cup chicken broth
Butter
  • 2 tbsp butter
Serving
  • 0.5 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 the olive oil in a large cast iron skillet over high heat until it shimmers, then sear the chicken for 4-5 minutes, turning as needed, until deeply golden and cooked through to 165°F; remove to a plate.
Char the vegetables
  1. Add the bell peppers, zucchini, and red onion to the same skillet. Cook over high heat for 5-6 minutes until blistered and slightly charred at the edges, keeping the vegetables spread in an even layer for good sear marks.
Make the herb garlic sauce
  1. Add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and deglaze, scraping up the browned bits until the liquid turns glossy.
Finish and garnish
  1. Return the chicken to the pan and add the butter, then toss everything until coated in a light herb garlic sauce. Garnish with fresh parsley and serve with lemon wedges immediately.

Notes

Pro tip: Don’t crowd the skillet—cook vegetables in one layer and stir only enough to maintain browning, so edges char without steaming. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended for best texture. For a lower-fat option, use 1 tbsp butter or a light butter substitute and keep the rest the same for a similar glossy sauce.