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Balsamic Chicken and Peppers
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.
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.