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
Scale
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.
