Balsamic Chicken & Peppers Recipe
- Kim
- 2 days ago
- 3 min read
Looking for a delicious and easy dinner? This Balsamic Chicken & Peppers recipe combines tender chicken, colorful bell peppers, and onions in a flavorful balsamic sauce. It’s a great one-pan meal for busy weeknights and an easy recipe you’ll want to make again.
I’ve had this recipe for many years and made it often early in our marriage. But once we had kids eating the same dinner we were, a plate full of peppers and onions wasn’t exactly their idea of dinner. So, I put this recipe on the back burner for a while. Now that we’re empty nesters, it’s back in the menu rotation, and I’m wondering why I waited so long to share it on the blog!
What You Need
Skinless and Boneless Chicken Breasts or Thighs
Yellow, Orange, Red and Green Bell Peppers
Onion
Olive Oil
Salt
Black Pepper
Balsamic Vinegar
Tips for Making Balsamic Chicken and Peppers
Use boneless skinless chicken breasts. They are one of the main components of this pan meal and work beautifully with the balsamic marinade. You can also use boneless chicken thighs, chicken tenderloins, or thinner pieces of chicken if you prefer.
Give the chicken room to brown. A large skillet works best so the chicken pieces and vegetables have enough space. Cooking over medium-high heat helps the chicken develop a golden brown exterior while keeping the inside juicy.
Use a variety of bell peppers. Red peppers, green peppers, yellow onions, and orange peppers give this dish plenty of color and flavor. A yellow bell pepper and orange bell pepper also add a subtle sweetness that works especially well with balsamic vinegar.
Let refrigerated ingredients come closer to room temperature. Allowing the chicken to sit out briefly before cooking can help it cook more evenly. Do not leave raw chicken at room temperature for an extended period.
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How to Make Balsamic Chicken & Peppers
Step 1: Clean and slice into strips 1 very small onion or half of a large onion, 1/2 yellow bell pepper, 1/2 orange bell pepper and 1/2 red bell pepper, or any combination of the three. Season two - 4 oz boneless, skinless chicken breasts or thighs with 1/2 tsp salt and 1/2 tsp black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium heat until hot. Brown chicken until golden on both sides, about 8 to 10 minutes. Remove from pan and set aside, keeping it warm.
Above Left: Peppers and Onion sliced and ready for cooking. Above Right: Chicken searing in pan with olive oil.
Step 2: IIn the same skillet, add the onion and peppers on medium heat for 3-4 minutes or until tender. Return chicken to pan and add 3 tablespoons of balsamic vinegar. Cover and continue cooking on low heat until chicken has reached an internal temperature of 165°F.
Above Left: Peppers and onion cooking in the same pan as the chicken. Above Right: Chicken added back in to pan and Balsamic vinegar added for simmering.
Step 3: Serve the chicken and balsamic peppers with brown rice, white rice, or your favorite side dish. Fresh parsley or fresh basil sprinkled over the top adds a fresh finishing touch.
For meal prep, divide the cooled chicken and vegetables into individual portions and refrigerate in an airtight container.
How to Store Balsamic Chicken & Peppers
Store leftovers in an airtight container for up to three days in the refrigerator. This recipe makes an easy next-day lunch or dinner. You can also freeze individual portions for freezer meals, making this a convenient choice for busy weeknights.
Balsamic Chicken and Peppers is the kind of delicious meal that checks all the boxes - tender chicken, colorful bell peppers, sweet onions, and a rich balsamic sauce, all made with simple ingredients. Whether you are cooking for a busy family, preparing meals ahead of time, or simply looking for a new dinner to add to your rotation, this recipe is a great addition to your collection.
I hope you will give Balsamic Chicken and Peppers a try and see if it deserves a spot on your menu. It's Forkin' Good!
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