If you love dishes that bring together vibrant colors, tantalizing flavors, and a touch of elegance without fuss, then you’re going to fall head over heels for this Balsamic Chicken and Peppers Recipe. Juicy, perfectly cooked chicken breasts get a beautiful caramelized finish thanks to a quick sear and oven roasting, while the sweet, tangy, and herb-infused bell peppers create a spectacular topping that’s bursting with flavor. This recipe strikes the perfect balance between simplicity and sophistication, making it a go-to for weeknights or impressing guests without a meltdown in the kitchen.
Ingredients You’ll Need
Getting started with this Balsamic Chicken and Peppers Recipe is delightfully straightforward. Each ingredient plays a vital role in creating depth of flavor, stunning texture, and that signature tang that makes this dish unforgettable.
- 4 chicken breasts (6-ounce each, skinless, boneless): The foundation of the dish, these provide lean, juicy protein that soaks up the flavors beautifully.
- 2 teaspoons all purpose seasoning, divided: A versatile blend that enhances the natural taste of the chicken and vegetables without overpowering.
- 1 1/2 teaspoons olive oil, for brushing: Adds a subtle fruitiness and prevents sticking while helping the chicken brown perfectly.
- 1 1/2 teaspoons olive oil, for cooking: Used to sauté the vegetables, giving them a silky texture and bringing out their sweetness.
- 2 cups red bell pepper, thinly sliced: Provides vibrant color and a sweet, slightly smoky flavor to brighten up the dish.
- 1 cup yellow bell pepper, thinly sliced: Adds a pop of sunshine and subtle fruity notes that complement the reds.
- 1/2 cup shallots (about 1 large) or sweet onion, thinly sliced: Offers a gentle oniony taste that melts into the sauce beautifully.
- 1 1/2 teaspoons fresh rosemary, chopped: Brings an earthy, aromatic hint that elevates both the chicken and vegetable medley.
- 1 cup less-sodium chicken broth: Forms the flavorful base for the sauce, keeping it light but rich.
- 1 tablespoon balsamic vinegar: The star ingredient lending a perfect balance of acidity, sweetness, and depth to marry everything together.
How to Make Balsamic Chicken and Peppers Recipe
Step 1: Season and Prepare the Chicken
Start by preheating your oven to 450°F (232°C) so it’s ready to sear and roast your chicken to juicy perfection. Brush both sides of the chicken breasts with 1 1/2 teaspoons of olive oil, then sprinkle them with the all purpose seasoning. This simple step ensures the chicken gets a golden, flavorful crust that locks in moisture.
Step 2: Sear the Chicken for a Perfect Base
Heat 1 1/2 teaspoons olive oil in a large oven-safe skillet over medium-high heat. Add your seasoned chicken breasts and let them cook without moving for about 3 minutes until the bottom side is beautifully browned. Flip them over and cook just a minute more so both sides get a lovely sear that will help seal in the juices.
Step 3: Roast to Finish
Move your skillet straight into the preheated oven and roast the chicken for 10 minutes. You want the chicken cooked through but still tender and juicy, with clear juices when pierced. This roasting step ensures an even, gentle heat that makes every bite melt in your mouth.
Step 4: Sauté the Colorful Peppers and Aromatics
While the chicken roasts, warm the remaining olive oil in another skillet over medium-high heat. Toss in the red and yellow bell peppers along with the sliced shallots or onions and chopped rosemary. Sauté for about 3 minutes, stirring often to soften the vegetables and release their sweet, fragrant flavors.
Step 5: Simmer with Chicken Broth
Add the chicken broth to your pepper mixture, scraping the bottom of the pan to lift all those flavorful browned bits. Lower the heat and let it simmer gently for 5 minutes, allowing the flavors to meld and the vegetables to soften further without losing their crispness.
Step 6: Add Balsamic and Seasonings to Finish the Sauce
Turn the heat back up to medium-high and stir in the balsamic vinegar plus the remaining all purpose seasoning. Keep cooking for another 3 minutes, stirring frequently as the sauce thickens slightly and the peppers become tender but still vibrant. This step marries all the ingredients into a luscious, tangy, slightly sweet topping.
Step 7: Plate and Serve
Place your beautifully roasted chicken breasts on plates and generously spoon the balsamic-pepper mixture on top. Don’t forget to drizzle any extra sauce from the pan over the chicken to boost every bite with rich, glossy flavor. Serve immediately to enjoy the dish at its freshest and most delicious.
How to Serve Balsamic Chicken and Peppers Recipe
Garnishes
A sprinkle of fresh chopped parsley or extra rosemary adds a lovely pop of color and an herbal contrast that makes this dish feel restaurant-worthy. For a little brightness, a few lemon wedges on the side can offer a zesty burst that complements the balsamic tang perfectly.
Side Dishes
This Balsamic Chicken and Peppers Recipe pairs wonderfully with simple sides like garlic mashed potatoes, fluffy rice, or a crisp green salad. Roasted baby potatoes or creamy polenta are also fantastic options to soak up all the gorgeous balsamic sauce without overshadowing the main event.
Creative Ways to Present
For a fresh twist, serve the chicken slices over a bed of warm couscous or quinoa, letting the vegetable sauce drizzle down. This presentation not only looks stunning but allows each forkful to have a bit of everything. You might also try stacking the chicken and peppers in a rustic baguette for a hearty sandwich version perfect for casual lunches.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chicken and peppers in an airtight container in the refrigerator. This dish keeps well for up to 3 days and actually benefits from resting as the flavors continue to deepen.
Freezing
You can freeze the cooked chicken and pepper mixture for up to 2 months. Make sure to portion it out into freezer-safe containers or bags and label them with the date. When ready, thaw overnight in the fridge to maintain the texture and flavor.
Reheating
Reheat leftovers gently on the stovetop over medium heat or in the microwave, stirring occasionally to keep the sauce smooth and avoid drying out the chicken. Adding a splash of broth or water can help retain moisture during reheating.
FAQs
Can I use other types of peppers in the Balsamic Chicken and Peppers Recipe?
Absolutely! Green or orange bell peppers will work just as well, each adding their own unique sweetness and color variation to brighten the plate.
Is it necessary to use fresh rosemary, or can dried work?
Fresh rosemary is best for its vibrant aroma and flavor, but if you only have dried, use about half the amount since it is more potent.
Can I make this recipe gluten-free?
Yes, just ensure your all purpose seasoning and chicken broth are gluten-free. The rest of the ingredients are naturally gluten-free.
What can I substitute for chicken breasts if I want a different protein?
Chicken thighs or even turkey cutlets are great alternatives that will stay juicy and pair wonderfully with the balsamic peppers.
How can I make the sauce thicker?
Simmer the sauce a little longer as instructed, or mix a small amount of cornstarch with cold water and stir it in, cooking briefly until it thickens to your liking.
Final Thoughts
This Balsamic Chicken and Peppers Recipe is one of those rare meals that feels both comforting and vibrant, simple yet endlessly satisfying. I can’t recommend it enough for anyone who wants to enjoy a home-cooked dinner that looks as impressive as it tastes. Give it a try and prepare to fall in love with how easy it is to create something spectacular in your own kitchen!
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
Description
This Balsamic Chicken and Peppers recipe features tender chicken breasts baked to perfection and topped with a flavorful medley of sautéed red and yellow bell peppers, shallots, and a tangy balsamic sauce. The dish is simple to prepare and combines fresh herbs with a rich, slightly reduced balsamic broth for a delicious, wholesome meal perfect for weeknight dinners.
Ingredients
Chicken
- 4 chicken breasts (6-ounce each, skinless, boneless)
- 2 teaspoons all purpose seasoning, divided
- 1 1/2 teaspoons olive oil, for brushing
For Cooking
- 1 1/2 teaspoons olive oil, for cooking
- 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 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 ensure even flavor.
- 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 browned on the bottom. Turn the chicken over and cook for an additional minute to give a nice sear and lock in juices.
- Bake Chicken: Transfer the skillet to your 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: Meanwhile, 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 vegetables are slightly softened for a fresh and aromatic component.
- Add Broth and Simmer: Add the chicken broth to the pan with the vegetables, scraping the pan to loosen any browned bits. Reduce the heat and simmer for 5 minutes to meld flavors and soften vegetables further.
- Finish Sauce: Increase the heat to medium-high, add the balsamic vinegar and the remaining all purpose seasoning. Continue to cook for 3 minutes, stirring frequently until the sauce is slightly reduced and the vegetables are tender, creating a rich balsamic glaze.
- Serve: Plate the baked chicken breasts and top generously with the bell pepper mixture. Spoon any extra sauce over the chicken and serve immediately for a visually appealing and flavorful meal.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes to the sautéed vegetables.
- Ensure the skillet used for searing the chicken is oven-safe to avoid transferring to another dish when baking.
- Use fresh rosemary for the best aroma and flavor; dried rosemary can be substituted but reduce quantity by half.
- Leftover balsamic pepper mixture makes a great topping for grilled vegetables or as a sandwich spread.
- Check chicken internal temperature with a meat thermometer; it should reach 165°F (74°C) when fully cooked.
