Balsamic Chicken and Peppers is a quick and easy weeknight meal that’s packed with flavor. The tender chicken is cooked in a tangy balsamic glaze, while the bell peppers add a sweet and slightly crunchy texture. This dish is perfect for a busy weeknight or a casual dinner party.
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Why this Chicken and Peppers Recipe is a Keeper
Balsamic Chicken and Peppers is a delicious and easy-to-make dish that’s perfect for any night of the week. Enjoy this flavorful meal and savor the tangy sweetness of the balsamic glaze.
- 30 Minute Meal: This recipe is quick and easy and ready in less than 30 minutes.
- Easy Ingredients: It uses common ingredients no hard-to-find ingredients you often have on hand.
- Pantry Meal: You probably have most of the ingredients in your pantry right now.
- Adaptable: With a few simple swaps, you can make this low-carb or dairy free. It can also be frozen. Use skinless thighs in place of the breasts.
- Delicious Flavor: The dish tastes amazing and is a hit every time. You can even make a crispy chicken.
- Healthy: It’s a nutritious option that fits well into a balanced diet.
What is balsamic vinegar?
Balsamic vinegar is a dark vinegar with a sweet and tangy flavor. It’s the thick, syrupy liquid that’s left behind after grapes are pressed to make wine.
Ingredient Notes to Make Chicken and Bell Peppers
- Chicken breasts: Use four 6-ounce skinless, boneless chicken breasts.
- Sweet Bell Peppers: Red bell pepper and Yellow bell pepper, thinly sliced.
- Balsamic vinegar: Try a good quality balsamic vinegar.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for Chicken with Peppers
- Cut and wash: Cut the peppers into desired shapes and wash them thoroughly.
- Chicken: Marinate the chicken for more flavor.
Special Equipment Needed for the Balsamic Chicken and Peppers
- Oven Safe Skillet: Include at least 1 full sentence why you need this.
Pro Tip for the Best Chicken Recipe
Deglaze the pan: After removing the chicken and peppers, deglaze the pan with a splash of balsamic vinegar to create a delicious sauce.
How to Make Chicken with Peppers and Onions
These are the basic steps for making Balsamic Chicken. Refer to the full, printable recipe card below for detailed instructions.
1. Prep for the Balsamic Chicken and Peppers
First, preheat oven to 450°. Heat a large skillet over medium-high heat.
2. Add the Chicken, Work in Batches
Then brush skinless chicken breasts chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Next, add 1 1/2 teaspoons oil to the pan. Then sear the chicken for two minutes per side and bake at 450° for 10 minutes or until done.
3. Serve Chicken
In another skillet, heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Then add chicken stock, scraping pan to loosen browned bits. Stir in vinegar, and all purpose seasoning; cook 3 minutes, stirring frequently. Finally, serve sweet peppers mixture over cooked chicken.
How to Store, Reheat and Use Leftovers of this Easy Dinner
- Storing: Store for up to five days in an airtight container in the refrigerator.
- Reheating: Reheat the chicken in a cast iron skillet or in the microwave.
- Using Leftovers: Freeze this easy chicken and bell pepper recipe and have anytime you want a quick family dinner. Freeze this recipe for future meals.
Variations and Substitutions for Chicken and Peppers and Onions
You can add or switch up this chicken dish so the whole family will love.
- Different Types of Chicken: Replace the chicken breast with boneless skinless chicken thighs.
- Seasonings: In place of the all purpose seasoning you can season with salt and pepper. Add a little fresh basil or try Italian seasoning if you like. Try garlic powder or crushed red pepper for flavor.
- Sandwich: Place chicken on crusty bread or on a hoagie roll.
Recipe FAQs and Reader Interactions
There are some great side dishes that you can serve with this recipe. Try Perfect Brown Rice, Velveeta Broccoli Casserole with Ritz Crackers or for a healthier option try cauliflower rice.
Of course, you can use green bell peppers, onions or mushrooms to the baked chicken. Orange and yellow peppers are sweeter than green bell peppers they add great flavor.
Chicken can become rubbery if it’s cooked for too long. The proteins in the chicken can break down and become tough.
Expert Tips for Making This Recipe
- Balance the flavors: Ensure a balance of sweet, tangy, and savory by using a combination of balsamic vinegar, olive oil, and herbs like rosemary, thyme, or oregano.
- Add a touch of heat: For a little kick, add a pinch of red pepper flakes or a dash of hot sauce to the Balsamic Chicken and Peppers.
- Let it marinate: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 30 minutes, but ideally 2-4 hours.
- Overcrowd: Do not overcrowd the pan so that the chicken cooks evenly.
Balsamic Chicken and Peppers
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Ingredients
- 2 teaspoons All Purpose Seasoning, divided
- 4 Chicken breasts, 6-ounce skinless, boneless
- 2 tablespoons Olive oil, divided
- 2 cups Red bell pepper, thinly sliced
- 1 cup Yellow bell pepper, thinly sliced
- ½ cup Shallots, about 1 large or sweet onion
- 1 ½ teaspoons Fresh rosemary, chopped
- 1 cup Chicken broth, Less-sodium
- 1 tablespoon Balsamic vinegar
Instructions
- Preheat oven to 450°. Heat a large oven-safe skillet over medium-high heat.
- Brush chicken with 1 1/2 teaspoons oil; sprinkle all purpose seasoning 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. Bake at 450° for 10 minutes or until done.
- In another skillet, heat remaining olive oil 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, and all purpose seasoning; cook 3 minutes, stirring frequently.
- Serve bell pepper mixture over chicken.
Christina’s Notes
- Balance the flavors: Ensure a balance of sweet, tangy, and savory by using a combination of balsamic vinegar, olive oil, and herbs like rosemary, thyme, or oregano.
- Add a touch of heat: For a little kick, add a pinch of red pepper flakes or a dash of hot sauce to the marinade.
- Let it marinate: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 30 minutes, but ideally 2-4 hours.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
I’d like to try this BUT where is the recipe?
+1 about Bosak’s
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
Every time I go to read the recipe…. It jumps around to other things 😡
I you are working off the recipe card you should be fine.