Balsamic Chicken and Peppers
Elevate your weeknight dinner game with this vibrant and flavorful Balsamic Chicken and Peppers recipe! Tender, golden-brown chicken breasts are simmered to perfection in a sweet and tangy balsamic glaze, then paired with colorful bell peppers and caramelized red onions for a dish that's as visually stunning as it is delicious. Seasoned simply with garlic, salt, and pepper, the juicy chicken absorbs the rich flavors of honey, balsamic vinegar, and a splash of chicken broth, creating a sauce that ties everything together beautifully. Ready in just 40 minutes, this one-pan wonder is perfect for busy nights and is versatile enough to serve over rice, quinoa, or with crusty bread for a complete meal. Garnish with fresh basil for an optional herby finish that adds a pop of freshness to every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 cup balsamic vinegar
- 0.5 cup low-sodium chicken broth
- 1 tablespoon honey
- 3 pieces mixed bell peppers (red, yellow, and green)
- 1 medium red onion
- 2 tablespoons fresh basil (optional, for garnish)
Instructions
Slice the bell peppers and red onion into thin strips and set aside.
Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side until they are golden brown. Remove the chicken from the skillet and set aside (it will finish cooking later).
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and red onion and sauté for 5-7 minutes until they are softened and slightly caramelized.
In a small bowl, whisk together the balsamic vinegar, chicken broth, and honey.
Pour the balsamic mixture into the skillet with the vegetables and stir to combine.
Reduce the heat to medium and return the chicken breasts to the skillet. Spoon some of the sauce and vegetables over the chicken.
Cover the skillet with a lid and let everything simmer for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat and let it rest for 2-3 minutes. If desired, garnish with fresh basil before serving.
Serve the balsamic chicken and peppers warm over rice, quinoa, or alongside crusty bread.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 30.2 g | ||
| Protein | 222.7 g | 445% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2902 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
