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
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 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.
