If you’re looking for a dinner that hits every note—rich, tangy, and bursting with color—this Balsamic Chicken and Peppers Recipe is an absolute must-try. Tender chicken breasts cooked to juicy perfection blend seamlessly with vibrant red and yellow bell peppers sautéed in a luscious balsamic and rosemary-infused sauce. It’s the kind of dish that feels both homey and elegant without any fuss, promising you a beautifully balanced meal that’s as satisfying as it is simple to whip up.
Ingredients You’ll Need
This Balsamic Chicken and Peppers Recipe relies on a handful of simple but essential ingredients that work together to create an explosion of flavor and texture. Each plays a key role, from the juicy chicken breasts providing a meaty base to the colorful bell peppers adding freshness and crunch. The rosemary and balsamic vinegar elevate the dish with aromatic and tangy notes, while the chicken broth keeps things moist and saucy.
- 4 chicken breasts (6-ounce each, skinless, boneless): The star protein, tender and easy to cook evenly.
- 2 teaspoons all purpose seasoning, divided: Adds balanced savory flavor and depth throughout.
- 3 teaspoons olive oil, divided: Used for both brushing and cooking, this brings richness and helps develop a golden crust.
- 2 cups red bell pepper, thinly sliced: Provides a sweet pop of color and juicy texture.
- 1 cup yellow bell pepper, thinly sliced: Adds vibrant brightness and subtle sweetness.
- 1/2 cup shallots or sweet onion, thinly sliced: Brings gentle sharpness and aromatics to the sauté.
- 1 1/2 teaspoons fresh rosemary, chopped: Infuses earthy, fragrant notes that pair perfectly with balsamic vinegar.
- 1 cup less-sodium chicken broth: Keeps the vegetables tender and creates a flavorful sauce base.
- 1 tablespoon balsamic vinegar: The magic ingredient that adds tangy sweetness and depth to the dish.
How to Make Balsamic Chicken and Peppers Recipe
Step 1: Prepare the Oven & Chicken
Start by preheating your oven to 450°F (232°C). Meanwhile, give each chicken breast an even brushing of 1 1/2 teaspoons olive oil. Sprinkle them with half of the all purpose seasoning, ensuring your chicken is seasoned nicely for a flavorful crust once cooked.
Step 2: Sear the Chicken
Heat 1 1/2 teaspoons of olive oil in a large oven-safe skillet on medium-high heat. Place the seasoned chicken breasts in the pan and let them sear without moving for about 3 minutes, so they get a beautiful golden-brown color on the bottom. Flip them and cook for an additional minute to seal in those juices.
Step 3: Bake the Chicken
Once browned, transfer the skillet straight into your preheated oven. Bake the chicken breasts for around 10 minutes, or until the meat is cooked through and the juices run clear. This technique ensures juicy chicken with a delightful crust.
Step 4: Sauté the Vegetables
While the chicken bakes, heat the remaining olive oil in a separate skillet over medium-high heat. Add the thinly sliced red and yellow bell peppers, shallots (or sweet onion), and the chopped fresh rosemary. Sauté for about 3 minutes, stirring occasionally, until the vegetables soften just enough to release their sweetness but still keep some bite.
Step 5: Simmer the Sauce
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the pan—that’s where the flavor hides! Reduce the heat and let the mixture simmer gently for 5 minutes so the flavors meld and the vegetables become even more tender.
Step 6: Finish the Sauce
Turn the heat back up to medium-high and stir in the balsamic vinegar along with the remaining all purpose seasoning. Cook for another 3 minutes, stirring frequently to let the sauce reduce slightly and thicken. This step brings out the rich tanginess that makes the dish unforgettable.
Step 7: Serve
Arrange the baked chicken breasts on individual plates and generously top each with the vibrant bell pepper mixture. Ladle any extra sauce over the top and serve immediately for a warm, comforting meal full of color and bold flavor.
How to Serve Balsamic Chicken and Peppers Recipe
Garnishes
For a beautiful finishing touch, sprinkle freshly chopped parsley or basil over the plated chicken and peppers. A light grating of Parmesan cheese also pairs wonderfully with the balsamic sauce, adding a subtle salty richness that complements the dish’s tangy brightness.
Side Dishes
This dish shines alongside simple, wholesome sides like garlic mashed potatoes, creamy polenta, or even a fluffy bed of couscous. For a low-carb option, steamed asparagus or a crisp green salad dressed with lemon vinaigrette balance the richness perfectly.
Creative Ways to Present
Try serving the chicken sliced over a warm crostini or alongside roasted vegetables for a rustic, family-style meal. For a twist, roll the chicken breasts with the pepper mixture inside before baking, creating a stunning stuffed presentation that’s great for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover Balsamic Chicken and Peppers keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen as they sit, making for a delicious next-day meal that reheats beautifully.
Freezing
You can freeze the cooked chicken and pepper mixture separately or together in freezer-safe containers for up to 2 months. Be sure to cool completely before freezing to preserve texture and flavor.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave, adding a splash of chicken broth if needed to revive the sauce’s creaminess. Avoid overheating to keep the chicken tender and juicy.
FAQs
Can I use different types of vinegar in this recipe?
While balsamic vinegar is key for its sweet and tangy profile, you can experiment with red wine vinegar or apple cider vinegar for a different twist, though it will change the flavor balance.
Is it possible to make this recipe gluten-free?
Absolutely! This Balsamic Chicken and Peppers Recipe is naturally gluten-free as long as you use gluten-free chicken broth and seasoning blends.
What can I substitute for fresh rosemary?
If you don’t have fresh rosemary, dried rosemary works fine—use about one-third the amount since it’s more concentrated. Thyme is another great herb that complements the flavors well.
How can I tell when the chicken is cooked through?
The best way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). Alternatively, cut into the thickest part to ensure the juices run clear.
Can I make this recipe in advance for a dinner party?
Definitely! You can prepare the pepper mixture and sear the chicken ahead of time, then finish baking the chicken and warming the sauce just before serving to impress your guests.
Final Thoughts
This Balsamic Chicken and Peppers Recipe is truly one of those dishes that feels like a warm hug on a plate. Its combination of tender chicken, vibrant peppers, and that irresistible balsamic glaze makes it a guaranteed family favorite. So go ahead, give this delightful meal a try—you might just find yourself making it again and again!
Print
Balsamic Chicken and Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: American
Description
This Balsamic Chicken and Peppers recipe combines tender, juicy chicken breasts with a vibrant sauté of red and yellow bell peppers, shallots, and fresh rosemary. Finished with a tangy balsamic reduction, it’s a delicious and colorful meal that’s perfect for a quick weeknight dinner or a special occasion. The chicken is seared and then oven-baked for perfect texture, while the vegetables are sautéed and simmered in a flavorful sauce made with chicken broth and balsamic vinegar.
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
- Prepare the Oven & 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 before cooking.
- Sear the 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 browned on the bottom. Flip and cook for an additional minute to develop a golden crust.
- Bake the Chicken: Transfer the skillet with the chicken to the preheated oven. Bake for about 10 minutes or until the chicken is cooked through and juices run clear, ensuring tenderness and juiciness.
- Sauté the Vegetables: While the chicken bakes, heat the remaining olive oil in another skillet over medium-high heat. Add the thinly sliced red and yellow bell peppers, shallots or onion, and chopped rosemary. Sauté for approximately 3 minutes, stirring occasionally, until the vegetables soften slightly.
- Simmer the Sauce: Pour chicken broth into the vegetable skillet, scraping the bottom to loosen any browned bits. Reduce heat and allow to simmer gently for 5 minutes to meld the flavors.
- Finish the Sauce: Increase heat to medium-high, stir in balsamic vinegar and the remaining all purpose seasoning. Cook for another 3 minutes, stirring frequently until the sauce thickens slightly and vegetables become tender.
- Serve: Plate the baked chicken breasts and generously top with the warm bell pepper mixture. Spoon any remaining sauce over the top and serve immediately for a flavorful, satisfying meal.
Notes
- Use an oven-safe skillet to go from stovetop searing directly to baking without transferring the chicken.
- Substitute chicken broth with vegetable broth for a lighter flavor or to accommodate dietary preferences.
- All purpose seasoning can be replaced with your favorite poultry seasoning blend for variation.
- To keep chicken extra moist, use a meat thermometer to check for an internal temperature of 165°F.
- For a smoky flavor, consider grilling the chicken instead of oven baking after searing.
