Chicken and Peppers in Balsamic Vinegar Glaze
Transform weeknight dinners with the irresistible flavors of Chicken and Peppers in Balsamic Vinegar Glaze. This quick yet elegant dish features tender, golden-seared chicken breasts nestled among a vibrant medley of sautéed red, yellow, and green bell peppers. The star of the recipe is the rich balsamic glaze, enhanced with a touch of honey and garlic, creating a perfect balance of tangy sweetness. Simmered to caramelized perfection, the sauce coats every bite with luxurious flavor. With a prep time of just 15 minutes and a cook time of 25 minutes, this recipe is ideal for busy evenings or special occasions. Garnished with fresh basil leaves for an herby finish, this dish pairs beautifully with fluffy rice, creamy mashed potatoes, or crisp greens. A delicious way to elevate your dinner table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 3 Garlic cloves
- 4 tablespoons Balsamic vinegar
- 0.5 cup Chicken broth
- 1 tablespoon Honey
- 2 tablespoons Fresh basil leaves
Instructions
Season the chicken breasts with the salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the chicken breasts for 4-5 minutes on each side, until golden brown but not fully cooked through. Remove the chicken from the skillet and set aside.
Slice the red, yellow, and green bell peppers into thin strips. Mince the garlic cloves.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the bell peppers for 5-6 minutes, until softened but still slightly crisp.
Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
Reduce the heat to medium and pour the balsamic vinegar, chicken broth, and honey into the skillet. Stir well to combine.
Return the chicken breasts to the skillet, nestling them among the peppers. Simmer for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the sauce has thickened to a glaze-like consistency.
Garnish with freshly chopped basil leaves before serving.
Serve the chicken and peppers with the balsamic glaze over rice, mashed potatoes, or a bed of greens.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 35.5 g | ||
| Protein | 221.1 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1269 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.
