If you’re craving a dish that’s bursting with vibrant colors and bold flavors, the Balsamic Chicken and Peppers Recipe is here to delight your senses. This dish combines perfectly seared chicken breasts with tender, sweet bell peppers and shallots, all brought together by a tangy balsamic glaze that elevates every bite. It’s a harmonious mix of juicy chicken, garden-fresh vegetables, and a rich sauce that’s both comforting and impressively elegant. Whether you’re feeding the family or hosting friends, this recipe promises a weeknight winner with minimal fuss and maximum flavor.
Ingredients You’ll Need
The beauty of this Balsamic Chicken and Peppers Recipe is in its simplicity. Each ingredient plays an essential role, contributing to the dish’s irresistible taste and inviting texture. From the succulent chicken breasts that serve as the star to the colorful bell peppers for sweetness and crunch, everything comes together so effortlessly.
- Chicken breasts (4, 6-ounce each, skinless, boneless): Choose fresh, plump breasts for juicy, tender results every time.
- All purpose seasoning (2 teaspoons, divided): A simple blend to enhance the natural flavors without overpowering.
- Olive oil (3 teaspoons total, divided): For both brushing and cooking, bringing a subtle fruitiness and perfect sear.
- Red bell pepper (2 cups, thinly sliced): Adds vibrant color and a sweet, crisp bite that contrasts beautifully with the chicken.
- Yellow bell pepper (1 cup, thinly sliced): Brings a mellow sweetness and visual appeal to the mix.
- Shallots or sweet onion (1/2 cup, thinly sliced): Their mild, aromatic flavor mellows out during cooking, complementing the peppers.
- Fresh rosemary (1 1/2 teaspoons, chopped): Provides an earthy, pine-like aroma that lifts the entire dish.
- Less-sodium chicken broth (1 cup): Creates a savory base for the sauce without overwhelming the palate.
- Balsamic vinegar (1 tablespoon): The star of the sauce, lending a tangy, slightly sweet punch that ties all the flavors together.
How to Make Balsamic Chicken and Peppers Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your oven to 450°F (232°C) so it’s ready when the chicken needs to finish cooking. Brush each chicken breast evenly on both sides with 1 1/2 teaspoons of olive oil—not only does this help the seasoning stick, but it also ensures a golden, delicious crust. Sprinkle all purpose seasoning over the chicken, giving each piece a light but flavorful coating.
Step 2: Sear the Chicken
Heat 1 1/2 teaspoons of olive oil in a large oven-safe skillet over medium-high heat. Carefully add the seasoned chicken breasts and let them cook undisturbed for about 3 minutes until the bottoms develop a rich, golden-brown sear. Flip the breasts and cook for an additional minute to lock in the juices before transferring to the oven.
Step 3: Bake the Chicken
Slide the skillet into your preheated oven and bake the chicken for 10 minutes. This method ensures the breasts cook evenly and stay moist, with the juices running clear for safe consumption. The chicken will finish cooking gently in the oven while you prepare the vibrant pepper medley.
Step 4: Sauté the Vegetables
While the chicken bakes, warm the remaining olive oil in a separate skillet over medium-high heat. Toss in the sliced red and yellow bell peppers, the shallots or sweet onion, and chopped rosemary. Sauté them for about 3 minutes, stirring occasionally, just until they start to soften and release their natural sweetness. This step builds a wonderful base of flavor and texture.
Step 5: Deglaze and Simmer
Pour the chicken broth into the skillet with the vegetables, scraping up any flavorful browned bits stuck to the pan. Lower the heat and let everything simmer gently for 5 minutes. This helps the flavors meld together and the vegetables become perfectly tender yet still retain a bit of bite.
Step 6: Finish the Sauce
Turn the heat back up to medium-high and stir in the balsamic vinegar along with the remaining all purpose seasoning. Cook for an additional 3 minutes, stirring frequently until the sauce reduces slightly and thickens, coating the vegetables with its glossy, tangy charm.
Step 7: Assemble and Serve
Arrange the baked chicken breasts on your serving plates and spoon the warm balsamic pepper mixture generously over the top. Don’t forget to drizzle the extra sauce from the pan over the chicken for that beautiful, mouthwatering finish. Serve immediately for the best experience.
How to Serve Balsamic Chicken and Peppers Recipe
Garnishes
A sprinkle of fresh rosemary or chopped parsley brightens the presentation and adds a fresh herbal note that complements the rich balsamic glaze. A few thin lemon slices on the side can add a zesty lift for those who enjoy a bit of citrus with their meal.
Side Dishes
This dish pairs beautifully with fluffy mashed potatoes or creamy polenta to soak up the delicious balsamic sauce. For a lighter option, serve alongside steamed green beans or a crisp arugula salad dressed in olive oil and lemon juice, balancing the sweetness of the peppers.
Creative Ways to Present
For an inviting family-style presentation, serve the baked chicken breasts on a large platter topped with the pepper medley and sauce. Alternatively, place slices of chicken on toasted baguette rounds and spoon the pepper mixture over the top for a tasty appetizer twist at your next gathering.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers from the Balsamic Chicken and Peppers Recipe to cool completely before placing them in an airtight container. Store in the refrigerator for up to 3 days, maintaining flavor and freshness for quick, satisfying meals during the week.
Freezing
This recipe freezes well if you want to make a larger batch. Portion the chicken and pepper mixture into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers in a skillet over medium-low heat until warmed through, adding a splash of chicken broth if the sauce seems dry. Alternatively, microwave in short bursts, stirring occasionally to warm evenly without drying out the chicken.
FAQs
Can I use different types of peppers for this recipe?
Absolutely! While red and yellow bell peppers are the traditional choice for their sweetness and color, you can experiment with orange bell peppers or even poblano peppers for a smokier vibe. Just keep in mind the flavor and heat factor may change slightly.
Is it possible to make this recipe gluten-free?
Yes, the Balsamic Chicken and Peppers Recipe is naturally gluten-free as long as you use gluten-free chicken broth and all purpose seasoning. Always check labels to ensure no hidden gluten ingredients slip in.
Can I use chicken thighs instead of breasts?
Chicken thighs work wonderfully and offer even juicier meat. Just be mindful that cooking times may vary slightly because thighs are thicker and contain more fat, so check for doneness with a meat thermometer.
What if I don’t have fresh rosemary on hand?
Dried rosemary can be substituted at half the amount, but fresh rosemary adds a brighter, more vibrant flavor. If you omit it entirely, consider adding a touch of thyme or oregano instead for an aromatic touch.
How can I make the sauce thicker?
If you prefer a thicker balsamic sauce, simply continue simmering it a little longer to reduce further. Alternatively, whisk in a small slurry of cornstarch and water at the end, cooking just until the sauce reaches your desired consistency.
Final Thoughts
Once you try this Balsamic Chicken and Peppers Recipe, it’s bound to become a cherished favorite in your recipe collection. The balance of juicy chicken, tender, colorful vegetables, and that irresistible balsamic glaze is pure comfort with a gourmet twist. Give it a go—you’ll be amazed at how easy it is to make an impressive, wholesome meal that brightens any dining table.
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 Balsamic Chicken and Peppers recipe features tender, oven-baked chicken breasts seasoned and seared before being topped with a savory sautéed bell pepper and shallot mixture simmered in a flavorful balsamic and chicken broth sauce. It is a colorful and healthy dish that balances protein with vibrant vegetables, perfect for an easy weeknight dinner.
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 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 thoroughly.
- Sear 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 the bottom is nicely browned. Flip the chicken and cook for another minute to set the sear.
- Bake Chicken: Transfer the skillet to the preheated oven and bake for 10 minutes or until the chicken is cooked through and juices run clear, ensuring tender, juicy meat.
- Sauté Vegetables: While the chicken bakes, heat the remaining olive oil in another skillet over medium-high heat. Add the red and yellow bell peppers, shallots or sweet onion, and chopped rosemary. Sauté for about 3 minutes, stirring occasionally, until the vegetables start to soften slightly.
- Simmer Sauce: Pour the chicken broth into the pan with the vegetables, scraping the pan to lift any browned bits. Reduce heat and let simmer gently for 5 minutes to develop flavor.
- Finish Sauce: Increase the heat to medium-high, add the balsamic vinegar and the remaining all purpose seasoning. Cook for an additional 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 balsamic pepper mixture. Spoon any remaining sauce over the chicken for extra flavor. Serve immediately for a warm, delicious meal.
Notes
- You can substitute chicken breasts with thighs if preferred; adjust baking time accordingly.
- Use fresh rosemary for best flavor, but dried rosemary can be used in half the quantity.
- The dish pairs well with rice, quinoa, or a fresh green salad.
- Adjust seasoning to taste, especially salt and pepper if using low-sodium broth.
- Make sure to use an oven-safe skillet for the searing and baking step to avoid transferring chicken to another dish.
