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
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
- 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.
