Name: Balsamic Chicken and Peppers Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3 bell peppers (red, yellow, and green), sliced; 1 medium red onion, sliced; 3 cloves garlic, minced; 1/4 cup balsamic vinegar; 1 tablespoon honey; Fresh basil or parsley for garnish (optional)

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If you’re searching for a vibrant, healthy, and utterly delicious dinner, look no further than this Balsamic Chicken and Peppers Recipe. Juicy pan-seared chicken breasts get bathed in a sweet-tangy balsamic glaze and nestled among a medley of colorful bell peppers, making this dish every bit as stunning to serve as it is to eat. Perfect for busy weeknights or when you want to impress family and friends with minimal effort, this recipe comes together in just 30 minutes and promises big flavor with every forkful.

Balsamic Chicken and Peppers Recipe - Recipe Image

Ingredients You’ll Need

What makes the Balsamic Chicken and Peppers Recipe truly shine is its clever use of just a handful of wholesome, easily found ingredients. Each component brings something special to the plate, from vibrant color and texture to plenty of mouthwatering flavor.

Chicken Breasts: Go for boneless, skinless cuts for speedy cooking and juicy results—perfect for soaking up that balsamic glaze.
Olive Oil: This helps achieve a beautiful sear on the chicken and brings a subtle richness to the veggies.
Bell Peppers (red, yellow, green): A trio of colors not only looks gorgeous but also offers different flavors, from sweet to slightly grassy.
Red Onion: Sliced thin, it softens into sweetness and adds extra color to the skillet.
Garlic: Minced fresh garlic gives the dish unmistakable aroma and punch.
Balsamic Vinegar: The star of the show—its tangy depth creates that signature glaze and elevates every bite.
Honey: Just a touch balances the acidity of the balsamic, rounding out the flavors.
Dried Oregano: A classic herb that brings a subtle earthiness reminiscent of Italian comfort food.
Salt & Black Pepper: Essential seasonings to wake up all the flavors.
Fresh Basil or Parsley (optional): A sprinkle of green for a fresh, aromatic finish—totally worth it if you have it on hand.

How to Make Balsamic Chicken and Peppers Recipe

Step 1: Sear the Chicken

Start by heating the olive oil in a wide, heavy skillet over medium-high heat. While the pan is getting hot, season both sides of your chicken breasts with salt, pepper, and oregano. Once the oil shimmers, lay the chicken into the skillet and let it sizzle, untouched, for 4 to 5 minutes per side. You’re looking for a lovely golden-brown crust and fully cooked centers. Transfer the chicken to a plate—don’t worry, it’ll return to the party soon.

Step 2: Sauté the Veggies

In the same skillet (no need to clean it—the flavorful browned bits are gold), toss in the sliced bell peppers and red onion. Let them cook for about 4 to 5 minutes, stirring every so often until they begin to soften and take on a bit of color. This step builds the base for the rest of the Balsamic Chicken and Peppers Recipe, packing each bite with color and natural sweetness.

Step 3: Add Garlic and Build the Sauce

Sprinkle the minced garlic over the sizzling veggies and give everything a quick stir. Let it cook for just 30 seconds until fragrant—you want that garlic aroma to pop without burning. Next, pour in the balsamic vinegar and honey, making sure to scrape any tasty bits off the bottom of the pan as you stir. This is when that tangy, glossy glaze starts to form, setting the stage for a standout sauce.

Step 4: Return Chicken & Finish Cooking

Nestle the seared chicken breasts back into the skillet, right on top of the vegetables. Spoon some of the balsamic glaze over each piece, then let everything simmer together for 3 to 4 minutes. The chicken stays juicy, the sauce thickens just slightly, and all the flavors meld to perfection. Your kitchen is going to smell absolutely incredible!

Step 5: Garnish & Serve

After turning off the heat, sprinkle fresh basil or parsley over the top for that gorgeous last touch. The herbs add a pop of freshness and send out a subtle aromatic cue that your Balsamic Chicken and Peppers Recipe is ready for its big moment.

How to Serve Balsamic Chicken and Peppers Recipe

Garnishes

A shower of torn fresh basil or chopped parsley is the classic choice—these herbs wake up the whole dish and make the colors downright irresistible. You can also add a sprinkle of flaky sea salt or a little freshly cracked black pepper just before serving for that chef’s kiss finish.

Side Dishes

This Balsamic Chicken and Peppers Recipe is deliciously versatile. Spoon everything over a fluffy bed of steamed rice, toss alongside nutty quinoa, or serve with warm crusty bread to soak up that amazing glaze. For a lighter meal, pair with a peppery arugula or mixed green salad.

Creative Ways to Present

If you’re entertaining, try slicing the chicken and layering it over the peppers on a large platter, drizzling extra glaze on top. Individual portions look elegant when plated with a generous scoop of veggies beneath the chicken breast, or pile the whole mixture inside a toasted baguette for a Mediterranean-inspired sandwich.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Balsamic Chicken and Peppers Recipe keep beautifully! Once cooled, place them in an airtight container and store them in the refrigerator for up to 3 days—the flavors soak in even more overnight.

Freezing

You can absolutely freeze this dish. Portion the cooled chicken and peppers into freezer-safe containers or bags, removing as much air as possible. Freeze for up to 2 months for best quality. Just note, the peppers may become a touch softer upon thawing, but the flavor will still be spot on.

Reheating

To reheat, gently warm the chicken and peppers in a covered skillet over low heat, adding a splash of broth or water if the sauce seems a bit thick. You can also use the microwave—cover and heat in short intervals until everything is hot all the way through.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this Balsamic Chicken and Peppers Recipe, staying juicy and soaking up the glaze. Just adjust cooking time as thighs often take a couple extra minutes to cook through.

What other veggies can I add?

The beauty of this recipe is its flexibility. Try adding sliced zucchini, cherry tomatoes, or even mushrooms. They’ll blend right in and add their own unique flavors to the mix.

Do I have to use honey?

The honey balances the sharpness of the balsamic vinegar and gives the sauce its signature glossy finish. If you’d like, swap in maple syrup or a pinch of brown sugar for a similar effect.

Is this recipe gluten-free and dairy-free?

Yes! The Balsamic Chicken and Peppers Recipe is naturally gluten-free and dairy-free, making it a stellar choice if you’re cooking for guests with those dietary preferences.

Can I marinate the chicken ahead of time?

Absolutely—marinating the chicken in a bit of balsamic vinegar for 30 minutes before cooking will intensify the flavor and make each bite extra tender. Just be sure not to over-marinate, so the chicken doesn’t get mushy.

Final Thoughts

If you’re in the mood for something vibrant and packed with flavor, this Balsamic Chicken and Peppers Recipe is pure weeknight magic. It’s bursting with color, comes together quickly, and makes every bite feel special. Give it a try, and don’t be surprised if it becomes a go-to favorite in your kitchen too!

Balsamic Chicken and Peppers Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Balsamic Chicken and Peppers recipe is a flavorful and colorful dish that is easy to make. Tender chicken breasts are cooked with sweet bell peppers and onions in a balsamic vinegar glaze, creating a delicious meal that is perfect for a quick weeknight dinner.

Ingredients

Scale

Chicken:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

Peppers:

3 bell peppers (red, yellow, and green), sliced
1 medium red onion, sliced
3 cloves garlic, minced

Sauce:

1/4 cup balsamic vinegar
1 tablespoon honey
Fresh basil or parsley for garnish (optional)

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Instructions

Prepare the Chicken: Season chicken breasts with salt, pepper, and oregano.
Cook the Chicken: Sear chicken in olive oil until golden brown and cooked through. Set aside.
Sauté Peppers and Onions: In the same skillet, cook peppers and onions until slightly softened.
Add Flavor: Stir in garlic, balsamic vinegar, and honey. Simmer to combine.
Combine Ingredients: Return chicken to the skillet, spoon sauce over the top, and simmer until heated through.
Serve: Garnish with fresh basil or parsley and serve hot.