If you’re looking for a dish that brings together the perfect balance of tangy, savory, and vibrant flavors, this Balsamic Chicken and Peppers Recipe is an absolute winner. It features tender chicken breasts baked to juicy perfection and topped with a colorful sautéed medley of bell peppers and shallots, all simmered in a luscious balsamic glaze. This recipe is straightforward but packed with fresh ingredients that deliver layers of texture and taste you’ll find yourself craving time and time again. Trust me, once you try this Balsamic Chicken and Peppers Recipe, it’ll become a go-to for weeknight dinners or casual gatherings with friends and family.
Ingredients You’ll Need
Simple ingredients with bold personalities come together to make this dish unforgettable. Each component plays a crucial role, from the tender chicken breasts providing a succulent base to the bright bell peppers adding sweetness and a splash of color. The balsamic vinegar ties everything together with its tangy depth, while fresh rosemary imparts an irresistible aroma.
- 4 chicken breasts (6-ounce each, skinless, boneless): Choose evenly sized pieces for consistent cooking and tenderness.
- 2 teaspoons all purpose seasoning, divided: A well-seasoned chicken is key, and using it in both the chicken and the sauce layers flavor beautifully.
- 1 1/2 teaspoons olive oil, for brushing: This coats the chicken for a golden sear and juicy texture.
- 1 1/2 teaspoons olive oil, for cooking: Helps sauté vegetables perfectly without overpowering their natural flavors.
- 2 cups red bell pepper, thinly sliced: Adds sweetness and vibrant red color.
- 1 cup yellow bell pepper, thinly sliced: Brings a mellow crunch and sunny hue to the dish.
- 1/2 cup shallots (about 1 large) or sweet onion, thinly sliced: Delivers a subtle sweetness that balances the tangy balsamic.
- 1 1/2 teaspoons fresh rosemary, chopped: Fresh herbs enhance aroma and add an earthy note.
- 1 cup less-sodium chicken broth: Provides moisture and a savory base for the sauce.
- 1 tablespoon balsamic vinegar: The star ingredient that ties the chicken and peppers with a perfect tangy glaze.
How to Make Balsamic Chicken and Peppers Recipe
Step 1: Prepare and Season the Chicken
Begin by preheating your oven to 450°F (232°C). While it warms up, brush the chicken breasts on both sides with 1 1/2 teaspoons of olive oil. This creates a nice barrier that lets the seasoning stick while helping the chicken develop a beautiful crust. Sprinkle 1 teaspoon of the all purpose seasoning evenly over the chicken, ensuring every bite is flavorful. These simple steps set the foundation for juicy, well-seasoned chicken that won’t dry out during cooking.
Step 2: Sear the Chicken to Lock in Juices
Heat 1 1/2 teaspoons olive oil in a large, oven-safe skillet over medium-high heat. Once shimmering, add your seasoned chicken breasts. Let them cook undisturbed for about 3 minutes until the underside turns golden brown. This caramelization step adds depth in flavor and makes the chicken irresistibly appealing. Flip the chicken and cook for another minute on the other side — this partial cooking jump-starts tenderness before baking.
Step 3: Bake the Chicken to Perfection
Transfer your skillet with the seared chicken directly into the preheated oven. Bake for 10 minutes or until the chicken is cooked through and the juices run clear when pierced. The oven finishes the cooking gently, ensuring the chicken stays moist and tender inside, with a slightly crisp golden exterior. This combination of stove-top and oven cooking guarantees that perfect balance.
Step 4: Sauté the Bell Peppers and Shallots
While your chicken bakes, heat the remaining 1 1/2 teaspoons of olive oil in another skillet over medium-high heat. Add the sliced red and yellow bell peppers along with thinly sliced shallots or sweet onion. Toss in the chopped fresh rosemary for a fragrant touch. Sauté the mixture for about 3 minutes, stirring occasionally, until the vegetables soften slightly without losing their vibrant colors and crisp bite. This quick sauté preserves freshness and sweetness.
Step 5: Create the Flavorful Sauce Base
Pour in the chicken broth to the skillet with your peppers and shallots. Use a spatula to gently scrape the pan, releasing every bit of caramelized goodness from the bottom. This step ensures your sauce will be rich and complex. Reduce the heat and let the broth simmer for 5 minutes. This soft simmer mellows the mixture and begins to thicken the sauce.
Step 6: Add Balsamic Vinegar and Final Seasoning
Turn the heat back up to medium-high and stir in the balsamic vinegar along with the remaining teaspoon of all purpose seasoning. Continue cooking for 3 minutes, stirring frequently until the sauce slightly reduces. The rich, tangy balsamic melds perfectly with the sweet peppers and shallots, forming a glossy sauce with a delightful zing. This step beautifully finishes the sauce with a balance of acidity and sweetness.
Step 7: Plate and Serve
Now for the rewarding finale: place each baked chicken breast on a plate and generously spoon the warm pepper mixture over the top. Don’t forget to drizzle any lingering sauce around the chicken for extra flavor in every bite. Serve immediately to enjoy the vibrant colors, irresistible aroma, and perfectly balanced tastes of this Balsamic Chicken and Peppers Recipe.
How to Serve Balsamic Chicken and Peppers Recipe
Garnishes
Fresh herbs take this dish to the next level. A sprinkle of chopped rosemary or even some finely chopped fresh parsley adds a burst of color and herbaceous brightness. For a little extra flair and texture, toasted pine nuts or slivered almonds make a delightful crunchy topping. A quick drizzle of good quality extra virgin olive oil just before serving can also elevate the dish beautifully.
Side Dishes
This Balsamic Chicken and Peppers Recipe pairs wonderfully with light and simple sides. Think creamy mashed potatoes, fluffy rice pilaf, or a warm quinoa salad to soak up the vibrant sauce. For a lighter contrast, a crisp green salad with a lemon vinaigrette or steamed green beans with garlic offers refreshing balance. The versatility of the dish means you can easily customize your sides to suit any occasion.
Creative Ways to Present
Consider serving this dish family-style by plating the chicken breasts on a large rustic platter with the pepper mixture spooned over and around them — it’s inviting and perfect for sharing. Another fun idea is to turn it into a casual wrap by slicing the chicken and filling large flour tortillas with the pepper topping, adding a handful of arugula or baby spinach for a fresh crunch. Either way, this recipe shines with its colorful presentation and approachable elegance.
Make Ahead and Storage
Storing Leftovers
Leftover Balsamic Chicken and Peppers can be kept in an airtight container in the refrigerator for up to 3 days. Store the chicken and vegetable mixture together to keep those flavors mingling, but be sure to cool the dish to room temperature before refrigerating to maintain texture and taste.
Freezing
If you want to save this dish for longer, it freezes well. Place portions in freezer-safe containers or bags and freeze for up to 2 months. When freezing, it’s best to separate the chicken from the pepper sauce if possible, then combine upon reheating to preserve the best texture, especially of the bell peppers.
Reheating
To reheat, thaw if frozen overnight in the fridge. Warm gently in a skillet over medium heat to keep the chicken tender and the sauce luscious, or use the microwave on medium power in short bursts, stirring in between, to avoid overcooking. Adding a splash of chicken broth helps revive the sauce’s vibrant consistency.
FAQs
Can I use other types of chicken cuts for this recipe?
Yes! While chicken breasts work wonderfully here, you can also use boneless, skinless thighs for a bit more richness. Just keep in mind thighs may require slightly longer cooking time and will alter texture slightly.
What can I substitute for balsamic vinegar if I don’t have any?
If balsamic vinegar isn’t available, you can substitute with a mixture of red wine vinegar and a tiny bit of honey to mimic its sweetness and acidity. However, the signature flavor of the Balsamic Chicken and Peppers Recipe truly shines with real balsamic.
Is this recipe gluten-free?
Absolutely! This dish doesn’t contain any gluten ingredients, making it a safe and delicious choice for gluten-sensitive eaters or those who prefer gluten-free meals.
Can I make this recipe vegetarian?
To keep the essence but omit chicken, try replacing the chicken with thick slices of grilled tofu or portobello mushrooms. Sauté and bake similarly, then top with the pepper and balsamic sauce for a lovely plant-based alternative.
How long can I marinate the chicken before cooking?
This recipe doesn’t require marinating thanks to its seasoning and quick cooking steps, but if you want to enhance flavor, marinate the chicken with olive oil and seasoning up to 2 hours ahead. Just be sure not to overdo it so the texture stays perfect.
Final Thoughts
Making this Balsamic Chicken and Peppers Recipe is like inviting a burst of flavor and color into your kitchen with every meal. It’s straightforward to prepare yet sophisticated enough to impress, making it a perfect choice whether you’re cooking for loved ones or simply treating yourself to something exceptional. I truly hope you enjoy the vibrant tastes and comforting warmth this dish brings—once it’s on your table, you’ll understand why it’s such a cherished favorite.
Print
Balsamic Chicken and Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A flavorful and healthy Balsamic Chicken and Peppers recipe featuring tender oven-baked chicken breasts topped with a savory sautéed red and yellow bell pepper medley, enhanced with fresh rosemary and a tangy balsamic reduction.
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
- Preheat and season 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 evenly coat.
- 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 until the bottom is nicely browned. Flip the chicken and cook for an additional minute to brown the other side.
- Bake chicken: Transfer the skillet with the chicken to the preheated oven and bake for 10 minutes, or until the chicken is cooked through and juices run clear, ensuring tender and juicy meat.
- Sauté vegetables: While the 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 about 3 minutes, stirring occasionally, until the vegetables soften slightly but retain some crunch.
- Simmer broth with vegetables: Pour the chicken broth into the vegetable pan, using a spatula to scrape up any browned bits from the bottom for extra flavor. Reduce heat and let simmer for 5 minutes to meld flavors.
- Add balsamic and seasoning: Increase heat to medium-high, add the balsamic vinegar and the remaining all purpose seasoning. Cook for another 3 minutes, stirring frequently, until the sauce thickens slightly and vegetables are tender.
- Serve: Plate the baked chicken breasts and top generously with the sautéed bell pepper mixture. Spoon any extra sauce over the chicken and serve immediately for a delicious meal.
Notes
- For juicier chicken, allow it to rest for a few minutes before serving.
- You can substitute fresh rosemary with dried rosemary—use about 1 teaspoon if dried.
- Adjust seasoning to taste, especially if using a saltier all purpose seasoning blend.
- Use an oven-safe skillet or transfer chicken to a baking dish before placing in the oven.
- The dish pairs well with rice, quinoa, or crusty bread to soak up the flavorful sauce.
