Garlic Butter Chicken with Veggies

Pat the chicken pieces dry with paper towels — dry chicken sears, wet chicken steams. Toss with salt, pepper, and smoked paprika until evenly coated.

Heat 1 tablespoon olive oil in a large cast-iron or stainless skillet over medium-high heat. Add the chicken in a single layer (work in two batches if needed) and sear 3–4 minutes per side until deeply golden and just cooked through (165°F / 74°C). Transfer to a plate.

In the same pan, add another tablespoon of olive oil. Sauté the bell pepper and zucchini for 3 minutes until just tender. Add the cherry tomatoes and cook 1 more minute, until they begin to blister.

Reduce heat to medium-low. Add the butter and minced garlic; cook 60–90 seconds, stirring constantly, until fragrant — do not let the garlic brown or it will turn bitter. Stir in Italian seasoning and red pepper flakes.

Return the chicken (and any resting juices) to the pan. Toss everything in the garlic butter for 1–2 minutes to coat and warm through. Finish with lemon juice and chopped parsley off the heat.

Spoon over rice, mashed potatoes, or crusty bread to catch the sauce. Garnish with extra parsley and a wedge of lemon.