Balsamic Chicken with Red Orange and Yellow Peppers
Elevate your weeknight dinner with this vibrant and flavorful Balsamic Chicken with Red, Orange, and Yellow Peppers! Tender, marinated chicken breasts are seared to golden perfection, then simmered alongside a medley of sweet peppers and onions in a rich balsamic and herb-infused sauce. This one-skillet recipe not only delivers bold, tangy flavors but also simplifies cleanup, making it as practical as it is delicious. Bright, colorful bell peppers bring both visual appeal and a natural sweetness that beautifully balances the tang of the balsamic vinegar and the earthy warmth of oregano. Perfectly suited for pairing with fluffy rice, hearty quinoa, or crusty bread, this wholesome, 30-minute dish is sure to become a family favorite. Looking for an easy yet impressive dinner? This balsamic chicken recipe is the answer!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.25 cup balsamic vinegar
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 large red bell pepper
- 1 large orange bell pepper
- 1 large yellow bell pepper
- 1 medium onion
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley
Instructions
Place the chicken breasts in a resealable plastic bag or shallow dish. Add balsamic vinegar, 1 tablespoon of olive oil, minced garlic, salt, and black pepper. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 1 hour to marinate.
Meanwhile, thinly slice the red, orange, and yellow bell peppers, and the onion. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and sear the chicken in the skillet for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced peppers and onion. Sauté for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
Add the reserved marinade to the skillet along with the chicken broth and dried oregano. Stir to combine.
Return the chicken to the skillet, nestling it among the peppers. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat, garnish the dish with freshly chopped parsley, and serve immediately. Pair with rice, quinoa, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 26.9 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3573 mg | 76% | |
*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.
