If you’re searching for a dish that’s bursting with vibrant colors, flavors that dance on your palate, and a touch of gourmet without the fuss, the Balsamic Chicken and Peppers Recipe is your new go-to. This recipe combines tender, juicy chicken breasts with sweet, sauteed bell peppers and shallots all cloaked in a tangy, slightly reduced balsamic sauce that brings everything to life. In just about 35 minutes, you can create a meal that’s perfect for weeknight dinners or impressing guests, making this dish a true kitchen hero.
Ingredients You’ll Need
Each ingredient in this Balsamic Chicken and Peppers Recipe shines on its own yet works in harmony to create a balance of savory, sweet, and aromatic flavors. These simple, fresh components are easy to find and essential for achieving that perfect texture and taste every time.
- 4 chicken breasts (6-ounce each, skinless, boneless): Choose evenly sized breasts for consistent cooking and juicy results.
- 2 teaspoons all purpose seasoning, divided: Adds a versatile flavor boost to both chicken and sauce, elevating the whole dish.
- 1 1/2 teaspoons olive oil, for brushing: Keeps the chicken moist and helps create a beautiful golden sear.
- 1 1/2 teaspoons olive oil, for cooking: Perfect for sautéing vegetables without overpowering their natural sweetness.
- 2 cups red bell pepper, thinly sliced: Provides a vibrant color and a crisp, sweet bite.
- 1 cup yellow bell pepper, thinly sliced: Adds sunny hues and a subtle sweetness that balances the acidity.
- 1/2 cup shallots (about 1 large) or sweet onion, thinly sliced: Offers a mild onion flavor that softens beautifully when cooked.
- 1 1/2 teaspoons fresh rosemary, chopped: Brings an earthy, piney aroma that complements the balsamic vinegar exquisitely.
- 1 cup less-sodium chicken broth: Creates a savory base for the sauce without overwhelming saltiness.
- 1 tablespoon balsamic vinegar: The star ingredient that adds tang, sweetness, and depth, tying the entire dish together.
How to Make Balsamic Chicken and Peppers Recipe
Step 1: Prepare the Oven & Chicken
Start by preheating your oven to 450 degrees Fahrenheit (232 degrees Celsius) while you get the chicken ready. Brush each chicken breast on both sides with 1 1/2 teaspoons of olive oil and sprinkle with half of the all purpose seasoning. This ensures the chicken is both flavorful and locks in moisture before it hits the pan and oven.
Step 2: Sear the Chicken
Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Once hot, add your seasoned chicken breasts and cook for about 3 minutes until the bottom has developed a beautiful golden-brown crust. Flip the chicken and cook for one more minute. This step locks in juices and creates that irresistible outer caramelization.
Step 3: Bake the Chicken
Slide your skillet into the preheated oven and let the chicken bake for about 10 minutes. This finishing step ensures the chicken cooks through evenly while staying tender and juicy. You’ll know it’s done when the juices run clear and an instant-read thermometer reads 165 degrees Fahrenheit.
Step 4: Sauté the Vegetables
While the chicken bakes, heat a separate skillet with a touch of olive oil over medium-high heat. Toss in the vibrant red and yellow bell peppers, shallots or sweet onion, and freshly chopped rosemary. Sauté, stirring occasionally, for about 3 minutes until the vegetables are just starting to soften but still retain a slight crunch that makes this dish so satisfying.
Step 5: Simmer the Sauce
Pour the chicken broth into the skillet with your veggies, scraping the pan to capture all those tasty browned bits from the bottom. Reducing the heat, let everything simmer gently for 5 minutes, allowing the flavors to meld and the broth to slightly reduce.
Step 6: Finish the Sauce
Turn the heat back up to medium-high and add the balsamic vinegar along with the remaining all purpose seasoning. Stir continuously for 3 minutes, watching as the sauce thickens slightly and the vegetables become tender yet still vibrant. This final touch gives the dish its signature tang and luscious glaze.
Step 7: Serve
Place the baked chicken breasts on your plates and generously spoon the balsamic pepper mixture over the top. Don’t forget to drizzle any extra glossy sauce from the pan on the chicken for maximum flavor. Serve immediately while everything is warm and aromatic.
How to Serve Balsamic Chicken and Peppers Recipe
Garnishes
Fresh herbs like chopped parsley or extra rosemary add a lovely pop of green that contrasts beautifully with the rich balsamic sauce. A light sprinkle of cracked black pepper or even some thinly shaved parmesan can take this dish to the next level without overpowering its natural charm.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or buttery garlic bread to soak up that delicious balsamic sauce. For a lighter option, serve alongside a mixed green salad or fluffy quinoa for a complete, balanced meal that feels both indulgent and wholesome.
Creative Ways to Present
For a dinner party or special occasion, present the chicken sliced at an angle with the peppers artistically arranged on top. Drizzle a little balsamic glaze around the plate for a professional touch that will impress without extra effort.
Make Ahead and Storage
Storing Leftovers
Leftover balsamic chicken and peppers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making for an even tastier next-day meal.
Freezing
If you want to stash some away, this recipe freezes well. Place cooled leftovers in a freezer-safe container or bag and store for up to 2 months. Just label it so you remember this easy, delicious meal is ready to go whenever you need it.
Reheating
Reheat gently in a skillet over low to medium heat to preserve the chicken’s tenderness and avoid drying it out. Adding a splash of water or broth while warming will keep the sauce silky and luscious.
FAQs
Can I use other types of chicken for this recipe?
Absolutely! Thighs or drumsticks can work, though cooking times may vary. Chicken breasts are preferred here for their mild flavor and lean texture that pairs perfectly with the balsamic sauce.
Is it possible to make this recipe gluten-free?
Yes, this Balsamic Chicken and Peppers Recipe is naturally gluten-free, as it contains no wheat-based ingredients. Just be sure to check your chicken broth’s label for gluten-free certification, especially if you’re sensitive.
Can I substitute the balsamic vinegar with something else?
Balsamic vinegar offers a unique balance of sweet and tangy that is hard to replicate. However, a red wine vinegar with a pinch of sugar can work in a pinch, though the flavor profile will shift slightly.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer and target an internal temperature of 165 degrees Fahrenheit. Alternatively, cut into the thickest part and check that the juices run clear with no pink remaining.
Can I prepare the vegetables ahead of time?
Yes! You can slice the peppers and shallots up to a day in advance. Just store them in an airtight container in the fridge and sauté when you’re ready to cook.
Final Thoughts
This Balsamic Chicken and Peppers Recipe is truly one of those dishes that feels special without requiring endless time or complicated techniques. Its beautiful balance of flavors and delightful textures make it a comforting meal you’ll want to return to again and again. I can’t wait for you to try making this recipe and share in the joy of a simple yet sophisticated dinner that’s sure to brighten any day.
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
- Diet: Low Fat
Description
This Balsamic Chicken and Peppers recipe features juicy oven-baked chicken breasts paired with sautéed colorful bell peppers and shallots in a tangy balsamic sauce. A simple yet flavorful dish ready in just 35 minutes, perfect for a healthy weeknight dinner that combines tender protein with a vibrant vegetable medley and fresh herbs.
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 & 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.
- 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 or until browned on the bottom. Turn the chicken over and cook for an additional minute to develop a nice sear.
- Bake the Chicken: Transfer the skillet to your preheated oven and bake for 10 minutes, or until the chicken is cooked through and juices run clear to ensure it is fully cooked and juicy.
- Sauté the Vegetables: Meanwhile, 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 about 3 minutes, stirring occasionally, until vegetables are slightly softened and fragrant.
- Simmer the Sauce: Add the chicken broth to the pan with the vegetables, scraping the pan to loosen any browned bits stuck to the bottom. Reduce the heat and simmer for 5 minutes to meld the flavors and tenderize the vegetables further.
- Finish the Sauce: Increase the heat to medium-high, add the balsamic vinegar and the remaining all-purpose seasoning. Continue to cook for 3 minutes, stirring frequently until the sauce reduces slightly and the vegetables are tender, creating a flavorful glaze.
- Serve: Plate the baked chicken breasts and top generously with the bell pepper and shallot mixture. Spoon any extra sauce over the chicken and serve immediately, enjoying the balance of tangy and savory flavors.
Notes
- You can substitute the chicken breasts with skinless chicken thighs for a juicier option.
- Adjust the balsamic vinegar quantity to your taste preference for acidity.
- Make sure to use an oven-safe skillet for the searing and baking step to simplify the cooking process.
- Use low-sodium chicken broth to control the saltiness of the dish.
- Serve with a side of rice, quinoa, or crusty bread to soak up the delicious sauce.
