Chicken with Sweet Peppers and Balsamic Vinegar
Elevate your weeknight dinner with this vibrant and savory Chicken with Sweet Peppers and Balsamic Vinegar. Tender, golden-seared chicken breasts are nestled in a medley of colorful bell peppers, red onions, and garlic, all simmered in a rich balsamic glaze infused with oregano and chicken broth. This one-pan recipe delivers a perfect balance of tangy, sweet, and savory flavors while keeping cleanup effortless. Ready in just 40 minutes, it’s ideal for busy evenings yet elegant enough for a special occasion. Serve it alongside fluffy rice, creamy mashed potatoes, or crusty bread to soak up every drop of the luscious sauce, and garnish with fresh parsley for an added pop of freshness. A true crowd-pleaser packed with bold flavor and wholesome ingredients!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium, sliced Yellow bell pepper
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Green bell pepper
- 1 large, sliced Red onion
- 3 cloves, minced Garlic
- 0.25 cup Balsamic vinegar
- 0.5 cup Chicken broth
- 1 teaspoon Dried oregano
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet 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, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers, sliced red onion, and minced garlic. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Deglaze the skillet by adding the balsamic vinegar and scraping up any browned bits from the bottom of the pan.
Pour in the chicken broth and stir in the dried oregano. Return the seared chicken breasts to the skillet, nestling them among the vegetables.
Reduce the heat to medium-low, cover the skillet, and let the chicken simmer for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with fresh parsley, if desired, and serve immediately. Pair with rice, mashed potatoes, or a crusty piece of bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3193 mg | 139% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 24.2 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 227 mg | 17% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3314 mg | 71% | |
*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.
