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Chicken and Vegetables Skillet

Chicken and vegetables skillet made in one cast iron pan with golden seared chicken and blistered, slightly charred bell peppers, zucchini, and red onion. Finished with a light herb garlic sauce so everything glistens and coats evenly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken strips
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
For cooking
  • 2 tbsp olive oil
Vegetables
  • 1 red bell pepper Sliced.
  • 1 yellow bell pepper Sliced.
  • 1 zucchini Sliced into half-moons.
  • 1 red onion Sliced into wedges.
Aromatics and seasonings
  • 3 garlic Minced.
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 salt and pepper To taste.
Herb garlic sauce
  • 0.25 cup chicken broth
  • 2 tbsp butter
Serving
  • 1 fresh parsley and lemon wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season chicken
  1. Season the chicken strips with Italian seasoning, smoked paprika, salt, and pepper, coating all sides for even flavor.
Sear chicken
  1. Heat olive oil in a large cast iron skillet over high heat and sear chicken for 4-5 minutes until deeply golden and cooked through to 165°F, then remove.
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.
Deglaze with garlic herb sauce
  1. Add minced garlic and cook for 1 minute, then pour in chicken broth and deglaze, scraping up the browned bits.
Finish and toss
  1. Return the chicken to the pan, add butter, and toss until everything is coated and glossy.
Garnish and serve
  1. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: cut chicken strips evenly so they cook through at the same rate and turn consistently golden. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet until warmed through. Freezing: no, vegetables may soften too much. Dietary swap: use olive oil only (skip butter) for a lighter sauce, or use a plant-based butter substitute for dairy-free.