Sometimes, the day slips away faster than you expect. You glance at the clock and realize dinner needs to happen—soon. That was me last Tuesday. I had a few chicken breasts, some bell peppers in the fridge, and an urge for something hearty but not complicated. The skillet chicken kabobs came together in no time, their sizzling sound filling the kitchen while the aroma of smoked paprika and garlic teased my senses. I remember balancing a phone call on my shoulder, juggling the skewers with one hand, and somehow managing to keep the onions from sliding off mid-flip. The colorful chunks of chicken and peppers, speckled with fresh parsley, made the plate feel festive even on a regular weeknight. By the time I sat down, the first bite was just the right mix of smoky and bright, reminding me that quick meals can still feel special.

Why You’ll Love It:

It’s a quick dinner fix, with prep and cooking wrapping up around 30 minutes—great for those evenings when time isn’t on your side.
The combination of marinated chicken and fresh vegetables offers a satisfying balance of protein and color, making your plate inviting without extra effort.
Cooking everything in a skillet means no need to fire up the grill or heat the oven, which is especially handy in cooler weather or small kitchens.
It’s simple—and that’s kind of the point. No complicated steps, just straightforward flavors that come together beautifully.
This recipe does rely on having skewers handy, which might require a quick rummage through your kitchen tools if you haven’t cooked kabobs indoors before.

Even if you’re not a regular kabob maker, this skillet method feels approachable and forgiving. The chicken stays juicy; the peppers soften without getting mushy. It’s an easy way to bring the grill’s vibe indoors.

Skillet Chicken Kabobs

Print Recipe

Delicious and easy skillet chicken kabobs made with tender marinated chicken, colorful bell peppers, and onions, cooked to perfection in a hot skillet. Perfect for a quick weeknight dinner or a casual meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
3 tablespoons olive oil, divided
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped, for garnish

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Instructions

In a medium bowl, combine 2 tablespoons olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, ground cumin, salt, and black pepper. Whisk until well mixed.
Add the cubed chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for at least 10 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Thread the marinated chicken cubes, red bell pepper pieces, green bell pepper pieces, yellow bell pepper pieces, and red onion pieces alternately onto metal or soaked wooden skewers.
Place the skewers in the hot skillet, cooking for about 7-8 minutes on one side until the chicken starts to brown.
Carefully flip the skewers and cook for an additional 7-8 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
Remove the skillet chicken kabobs from the heat and transfer to a serving platter.
Garnish with chopped fresh parsley before serving.

Kitchen Notes: A sturdy skillet with a good sear is all you really need here—no fancy gear required. If you don’t have metal skewers, wooden ones soaked in water for a bit work just as well to keep everything in place. For sides, a simple couscous or a fresh green salad complements the smokiness nicely. I’ve tried swapping in zucchini or cherry tomatoes on occasion, though I haven’t tested all combos thoroughly; they seem to hold up okay but might need slight adjustments in cooking time. Also, if you want to speed things up further, cooking the chicken and veggies separately in the skillet can work, but the skewers keep it fun and visually appealing.

FAQ:

Can I make this ahead of time? You can marinate the chicken a few hours ahead, but cooking is best done fresh to keep that skillet-charred texture.

What if I don’t have all the spices? The smoked paprika and oregano add depth, but you can simplify with just garlic and lemon juice if needed.

Are these kabobs kid-friendly? Generally, yes—just adjust the seasoning to be milder if that’s a concern.

When you’re ready for a no-fuss dinner that still feels like you put in effort, this skillet chicken kabobs recipe is worth a try. It’s the kind of meal that turns a busy evening into something a little more memorable, even if you’re multitasking and half-distracted like I was.