If you’re searching for a vibrant and flavorful dinner that is both satisfying and simple to prepare, this Balsamic Chicken and Peppers Recipe will quickly become one of your favorites. Juicy chicken breasts are perfectly seared and baked, then topped with a medley of sautéed red and yellow bell peppers, shallots, and fresh rosemary, all brought together by a luscious balsamic sauce. It’s a colorful, wholesome meal that bursts with tangy and savory flavors, perfect for a weeknight supper or a casual dinner with friends.
Ingredients You’ll Need
This recipe uses straightforward yet essential ingredients that each add something unique to the dish—whether it’s the fresh brightness of bell peppers or the deep, rich notes of balsamic vinegar. These simple components come together to create a dish that’s elegant, balanced, and full of character.
- 4 chicken breasts (6-ounce each, skinless, boneless): The lean protein base that cooks up tender and juicy.
- 2 teaspoons all purpose seasoning, divided: Enhances the chicken and sauce with a balanced savory flavor.
- 1 1/2 teaspoons olive oil, for brushing: Helps the chicken brown beautifully and stay moist.
- 1 1/2 teaspoons olive oil, for cooking: Perfect for sautéing vegetables to bring out their sweetness.
- 2 cups red bell pepper, thinly sliced: Adds a sweet, crisp contrast and vibrant color.
- 1 cup yellow bell pepper, thinly sliced: Contributes a subtle sweetness and brightens the plate.
- 1/2 cup shallots (about 1 large) or sweet onion, thinly sliced: Imparts a mild, aromatic flavor that integrates seamlessly with the peppers.
- 1 1/2 teaspoons fresh rosemary, chopped: Infuses a fragrant, woodsy note that complements the chicken expertly.
- 1 cup less-sodium chicken broth: Creates the base for a rich, savory sauce that ties everything together.
- 1 tablespoon balsamic vinegar: Provides a tangy, sweet undertone that makes this dish truly memorable.
How to Make Balsamic Chicken and Peppers Recipe
Step 1: Prepare the Oven & Chicken
Start by preheating your oven to 450°F (232°C). Then, brush each chicken breast evenly on both sides with 1 1/2 teaspoons of olive oil. This light coating helps the seasoning stick and ensures a gorgeous sear. Sprinkle 1 teaspoon of all purpose seasoning across the chicken to give it that first layer of flavor that will deepen as it cooks.
Step 2: Sear the Chicken
Heat 1 1/2 teaspoons of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken breasts carefully in the pan and cook undisturbed for about 3 minutes, allowing a beautiful golden crust to form on one side. Then turn the breasts over and cook for an additional minute to start sealing in all those delicious juices.
Step 3: Bake the Chicken
Transfer the skillet to your preheated oven where the chicken will finish cooking, approximately 10 minutes. Baking at high heat ensures the chicken breasts stay moist and tender, and you’ll notice the juices run clear when it’s perfectly done—the hallmark of juicy chicken.
Step 4: Sauté the Vegetables
While the chicken bakes, heat the remaining olive oil in a separate skillet over medium-high heat. Toss in the thinly sliced red and yellow bell peppers, shallots (or sweet onion), and fresh rosemary. Sauté these colorful veggies for about 3 minutes, stirring occasionally just until they soften but still keep a slight crunch, preserving their fresh vibrancy.
Step 5: Simmer the Sauce
Add the chicken broth to the sautéed veggies, making sure to scrape the bottom of the pan to collect any tasty browned bits—that’s flavor gold! Reduce the heat to medium-low and let it simmer for 5 minutes, allowing the broth to infuse all the wonderful ingredients.
Step 6: Finish the Sauce
Turn the heat back up to medium-high and stir in the balsamic vinegar along with the remaining teaspoon of all purpose seasoning. Continue cooking for about 3 minutes as the sauce thickens slightly and the flavors intensify, with the balsamic giving a lively punch of sweetness and tanginess to the mix.
Step 7: Serve
Plate the succulent baked chicken breasts and generously spoon the warm balsamic pepper mixture over the top. Don’t forget to drizzle any extra sauce from the pan to elevate every bite with a silky, flavorful glaze. Serve this dish immediately while everything is at its most inviting.
How to Serve Balsamic Chicken and Peppers Recipe
Garnishes
A sprinkle of freshly chopped parsley or additional rosemary adds a pop of green and a fresh aroma that complements the rich sauce beautifully. A light dusting of cracked black pepper just before serving adds a subtle heat and visual contrast.
Side Dishes
This Balsamic Chicken and Peppers Recipe pairs fantastically with creamy mashed potatoes, fluffy quinoa, or a simple garlic butter pasta. Each side offers a comforting balance to the tangy sauce and fresh vegetables, rounding out the meal perfectly.
Creative Ways to Present
For a more casual presentation, serve the chicken and peppers over toasted slices of crusty bread for a rustic open-faced “sandwich” experience. Or pile the tender vegetables and chicken atop a bed of creamy polenta for an elegant twist that’s sure to impress at any dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Balsamic Chicken and Peppers can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the sauce and chicken together preserves the flavor and moisture, making your next meal just as delightful as the first.
Freezing
If you want to save some for longer, this recipe freezes well. Place portions in freezer-safe containers or bags and freeze for up to 2 months. To maintain the sauce’s texture, try freezing the chicken and vegetables together rather than separately.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm gently in a skillet over medium-low heat, stirring occasionally to keep the sauce smooth and avoid overcooking the chicken. Alternatively, microwave in short intervals until heated through, adding a splash of broth if needed to loosen the sauce.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in chicken adds an extra depth of flavor, but you will need to increase the baking time accordingly and ensure the chicken reaches a safe internal temperature of 165°F.
What if I don’t have fresh rosemary on hand?
Dried rosemary can be substituted, but use about one-third of the amount since it’s more concentrated. If you don’t have rosemary, thyme or oregano can also work well with these flavors.
Is this recipe suitable for meal prep?
Yes, this Balsamic Chicken and Peppers Recipe is perfect for meal prep. It holds up well in the refrigerator and reheats nicely, making it a flavorful and convenient option for busy weekdays.
Can I make this recipe vegetarian?
While the original recipe centers on chicken, you can swap in firm tofu or seitan to keep it plant-based. Cook the proteins similarly and follow the same steps for the peppers and sauce.
What type of balsamic vinegar is best to use?
A good quality aged balsamic vinegar will bring the richest flavor and smoothest sweetness to the dish, but a standard balsamic vinegar works fine for everyday cooking.
Final Thoughts
Cooking this Balsamic Chicken and Peppers Recipe feels like sharing a little kitchen magic with those you care about. It’s simple but bursting with layered flavors and colorful ingredients that make dinner a delight. Whether you’re cooking for family or impressing guests, give this recipe a try—you’ll love how effortlessly it comes together and the wonderful taste it delivers.
Print
Balsamic Chicken and Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This vibrant Balsamic Chicken and Peppers recipe features juicy, seared chicken breasts baked to perfection and topped with a savory, tangy sautéed bell pepper and shallot mixture simmered in a balsamic-infused sauce. Ready in just 35 minutes, this dish combines wholesome ingredients into a delicious and colorful meal that’s perfect for weeknight dinners or entertaining guests.
Ingredients
Chicken
- 4 chicken breasts (6-ounce each, skinless, boneless)
- 2 teaspoons all purpose seasoning, divided
- 1 1/2 teaspoons olive oil, for brushing
- 1 1/2 teaspoons olive oil, for cooking
Vegetables and Sauce
- 2 cups red bell pepper, thinly sliced
- 1 cup yellow bell pepper, thinly sliced
- 1/2 cup shallots (about 1 large) or sweet onion, thinly sliced
- 1 1/2 teaspoons fresh rosemary, chopped
- 1 cup less-sodium chicken broth
- 1 tablespoon balsamic vinegar
Instructions
- Prepare the Oven & Chicken: Preheat your oven to 450°F (232°C). Brush the chicken breasts evenly on both sides with 1 1/2 teaspoons of olive oil and sprinkle with all purpose seasoning to season the meat thoroughly.
- Sear the Chicken: Heat 1 1/2 teaspoons olive oil in a large oven-safe skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 3 minutes, until browned on the bottom. Flip the chicken and cook for an additional minute to develop a nice crust.
- Bake the Chicken: Transfer the skillet with the chicken into the preheated oven. Bake for 10 minutes, or until the chicken is cooked through and the juices run clear, ensuring tender, juicy results.
- Sauté the Vegetables: While chicken bakes, heat the remaining olive oil in another skillet over medium-high heat. Add the sliced red and yellow bell peppers, shallots or sweet onion, and chopped rosemary. Sauté for approximately 3 minutes, stirring occasionally, until the vegetables soften slightly and release their aroma.
- Simmer the Sauce: Pour the chicken broth into the sautéed vegetable pan, scraping the pan bottom to loosen flavorful browned bits. Reduce the heat and let the mixture simmer for 5 minutes to meld the flavors.
- Finish the Sauce: Increase heat to medium-high and stir in balsamic vinegar alongside the remaining all purpose seasoning. Continue cooking for 3 minutes, stirring frequently, until the sauce thickens slightly and the vegetables become tender.
- Serve: Plate the baked chicken breasts and generously top with the bell pepper and shallot mixture. Spoon any remaining sauce over the chicken and serve immediately for a delicious, balanced meal.
Notes
- Use an oven-safe skillet to seamlessly transfer the chicken from stove to oven without losing heat or flavor.
- Adjust seasoning to taste, adding more herbs or spices as preferred.
- For a gluten-free meal, ensure the all-purpose seasoning contains no gluten-containing ingredients or use a certified gluten-free seasoning blend.
- Substitute chicken breasts with boneless thighs if preferred, adjusting cooking time accordingly.
- Leftover chicken and peppers can be refrigerated for up to 3 days and reheated gently.
- Serve with a side of rice, quinoa, or crusty bread to soak up the delicious sauce.
