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
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
- 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.
