It Is a Keeper

Bringing you the BEST in Food, Family & Home

  • Home
  • About Me
    • Meet Christina
    • Work with Me
    • Media Features
    • Contact
  • Recipe Box
    • Appetizers & Dips
    • Beverages & Cocktails
    • Bread
    • Breakfast
    • Desserts
    • Easy Desserts
    • Grilled
    • Main Dishes
    • Salads
    • Seasonings
    • Side Dishes
    • Snacks
    • Soups and Stews
    • Air Fryer
    • Instant Pot
    • Slow Cooker
    • Quick & Easy
  • Holidays
    • New Years
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • Spring
    • Cinco de Mayo
    • Graduation
    • Patriotic
    • Summer
    • Back to School
    • Fall
    • Game Day
    • Halloween
    • Thanksgiving
    • Christmas
  • Recipe Videos
  • My Products
  • Shop
Roast Chicken with Balsamic Bell Peppers

Roast Chicken with Balsamic Bell Peppers

Published: April 7, 2010 Last Updated: November 30, 2020

This post may contain affiliate links.  For more information, read my disclosure policy here.   

79shares
  • Share
  • Tweet
  • Yummly
  • Reddit
  • Print

Photo by Jim Hitchcock

I found this recipe in one of the many cooking e-newsletters that I receive.  It sounded and looked great so I thought I would give it a try. 

The Recipe

3/4  teaspoon  salt, divided
1/2  teaspoon  black pepper, divided
1/4  teaspoon  garlic powder
1/4  teaspoon  dried oregano
4  (6-ounce) skinless, boneless chicken breasts
2  tablespoons  olive oil, divided
2  cups  thinly sliced red bell pepper
1  cup  thinly sliced yellow bell pepper
1/2  cup  thinly sliced shallots (about 1 large) or sweet onion
1 1/2  teaspoons  chopped fresh rosemary
1  cup  fat-free, less-sodium chicken broth
1  tablespoon  balsamic vinegar

Preheat oven to 450°.  Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to the pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

Heat remaining olive oil in a skillet over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

The recipe says it takes 40 minutes to make, but I cranked this dish out in about 30.  I cheated a little by slicing the peppers and making the spice rub over the weekend.

I wouldn’t recommend pre-chopping the rosemary though.  It may lose its flavor.

Is it a keeper?

Oh yeah!  This dish was fantastic!  The chicken was perfectly seasoned and the peppers…sweet with a slight tang from the balsamic!  This dish was so light and flavorful.  Just perfect for a hot, humid day when you don’t want a heavy meal weighing you down!  I served it over brown rice.

Plus, my whole house smelled like sauteing peppers and onions!  Yum!   I know for a fact that I will make this over and over again!

This is definitely one of those meals where the quality of ingredients impact the dish.  You have to use fresh rosemary and peppers, good vinegar, and perfectly trimmed chicken.  I always buy all of my meat from Bosak’s Choice Meats on the Burke Bypass in Olyphant, PA.  The meats are always perfect!  You can use them right out of the package — no trimming required!  Plus he sells thinly sliced chicken breast, which worked perfectly for this dish!

I can’t wait to make it with peppers and rosemary from my garden this summer!

Try it!  You won’t be sorry!

Christina

If you like this post, be sure to stay connected by signing up for my email feed in the box on the right and following me!

  • Facebook
  • Twitter
  • Google Friend Connect

I’ve shared this recipe on a number of websites, blogs, and recipe swaps that I’ve found. Please check out these sites on the link tab above.

And, make sure to come back for my It’s a Keeper Thursday recipe and craft blog hop!

79shares
  • Share
  • Tweet
  • Yummly
  • Reddit
  • Print
« Cherry Jubilee Cheesecake Squares
Exciting News! »

Comments

  1. Jonathan says

    April 14, 2010 at 12:10 pm

    I’d like to try this BUT where is the recipe?
    +1 about Bosak’s

    Reply
    • itsakeeper says

      April 14, 2010 at 8:29 pm

      There was a link in the text to connect you to the recipe. But here it is http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949749

      Trust me…this recipe is fantastic!!! Let me know how you make out!

      Best,
      Christina

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this Recipe




It is a keeper on TV

Hi, I’m Christina!

 

I scour the internet, recipe boxes & cookbooks to bring you only the BEST recipes & products that earn my seal of approval.  It Is a Keeper is your source for quick, easy and simple recipes for busy families.  READMORE…

Check Out My New Book!

The Super Easy Teen Cookbook

SEARCH THIS SITE

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

READER’S

best apple pie moonshine recipe

Best Apple Pie Moonshine

Korean Pork Chops

Italian Hoagie Dip in a white bowl with sliced bread on the side

Italian Hoagie Dip

FAVORITES

ground beef enchiladas

The Best Ground Beef Enchiladas

Boom Boom sauce in a glass jar with a spoon

Boom Boom Sauce

House Seasoning Blend - It Is a Keeper

House Seasoning Blend

© 2021 White Birch Media Group, LLC | All Rights Reserved | This blog uses the Divine Theme
MEET CHRISITNA | CONTACT | WORK WITH ME | PRIVACY & DISCLOSURE | PRESS  

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in