Balsamic Chicken Breasts with Peppers and Onions
Transform your weeknight dinner routine with this vibrant and flavorful Balsamic Chicken Breasts with Peppers and Onions. Juicy, golden-seared chicken breasts are nestled in a medley of sautéed red and green bell peppers, tender onions, and fragrant garlic, all simmered in a rich, tangy balsamic vinegar and chicken broth sauce. Infused with a hint of dried oregano and finished with fresh parsley, this one-pan dish is as wholesome as it is delicious. Perfect for busy nights, this recipe comes together in just 40 minutes and pairs beautifully with rice, mashed potatoes, or crusty bread for a complete meal. Whether you're looking for a colorful, nutritious dinner idea or an effortless way to savor bold, Italian-inspired flavors, this balsamic chicken recipe delivers in every bite.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) Chicken breasts
- 2 tablespoons Olive oil
- 3 cloves (minced) Garlic
- 1 large (sliced thinly) Yellow onion
- 1 large (sliced into thin strips) Red bell pepper
- 1 large (sliced into thin strips) Green bell pepper
- 1/3 cup Balsamic vinegar
- 1/2 cup (low sodium) Chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon (or to taste) Salt
- 1/2 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced onions, red bell pepper, and green bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the dried oregano, balsamic vinegar, and chicken broth. Bring to a simmer and scrape any browned bits from the bottom of the skillet to deglaze it.
Return the chicken breasts to the skillet, nestling them into the vegetables. Cover the skillet with a lid and reduce the heat to low. Simmer for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Uncover the skillet and allow the sauce to thicken for an additional 2-3 minutes, if needed.
Taste and adjust seasoning with additional salt and black pepper if desired.
Garnish with freshly chopped parsley, if using, and serve hot. This dish pairs beautifully with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 28.4 g | ||
| Protein | 221.4 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1249 mg | 27% | |
*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.
