Description
This Balsamic Chicken and Peppers recipe features juicy, oven-roasted chicken breasts paired with vibrant bell peppers and savory shallots, all brought together in a tangy balsamic sauce with fresh rosemary. It’s quick, healthy, and bursting with balanced sweet and savory flavors, making it a perfect weeknight main-course meal.
Ingredients
Units
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For the Chicken
- 4 chicken breasts (6-ounce each, skinless, boneless)
- 2 teaspoons all purpose seasoning, divided
- 1 1/2 teaspoons olive oil, for brushing
- 1 1/2 teaspoons olive oil, for cooking
For the Peppers & Sauce
- 2 cups red bell pepper, thinly sliced
- 1 cup yellow bell pepper, thinly sliced
- 1/2 cup shallots (about 1 large) or sweet onion, thinly sliced
- 1 1/2 teaspoons fresh rosemary, chopped
- 1 cup less-sodium chicken broth
- 1 tablespoon balsamic vinegar
Instructions
- Prepare the Oven & Chicken: Preheat your oven to 450°F (232°C). Brush the chicken breasts evenly on both sides with 1 1/2 teaspoons of olive oil and sprinkle with all purpose seasoning.
- Sear the Chicken: Heat 1 1/2 teaspoons olive oil in a large oven-safe skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 3 minutes or until browned on the bottom. Turn the chicken over and cook for an additional minute.
- Bake the Chicken: Transfer the skillet to your preheated oven and bake for 10 minutes, or until the chicken is cooked through and juices run clear.
- Sauté the Vegetables: Meanwhile, heat the remaining olive oil in another skillet over medium-high heat. Add the sliced red and yellow bell peppers, shallots (or sweet onion), and chopped rosemary. Sauté for about 3 minutes, stirring occasionally, until vegetables are slightly softened.
- Simmer the Sauce: Add the chicken broth to the pan with the vegetables, scraping the pan to loosen any browned bits. Reduce the heat and simmer for 5 minutes.
- Finish the Sauce: Increase the heat to medium-high, add the balsamic vinegar and the remaining all purpose seasoning. Continue to cook for 3 minutes, stirring frequently until the sauce is slightly reduced and the vegetables are tender.
- Serve: Plate the baked chicken breasts and top generously with the bell pepper mixture. Spoon any extra sauce over the chicken and serve immediately.
Notes
- Balance the flavors by using a mix of balsamic vinegar, olive oil, and fresh herbs like rosemary.
- For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to the marinade.
- Marinate the chicken for at least 30 minutes or up to 2-4 hours for deeper flavor.
- Substitute sweet onion for shallots as needed.
Nutrition
- Serving Size: 1 chicken breast with peppers and sauce
- Calories: 260
- Sugar: 6g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
