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
Scale
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.
