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
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 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.
