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Balsamic Chicken and Peppers is a quick and easy dinner idea. A delicious and colorful dish that is perfect for a family dinner or dinner party.
Quick and Easy Dinner Idea
One of my favorite kind of friends, is the friend who shares recipes. I am lucky enough to have several of them. I walk twice a week with a friend and we often talk about what we are going to fix for dinner that week or what we have fixed. We text recipes back and forth. When my friend mentioned this delicious recipe for chicken and peppers, I knew I needed to give it a try.
This recipe fits all of my criteria for a weeknight meal:
- It’s quick.
- It’s easy
- It’s delicious
- It only requires one pan so clean up is quick!
Ingredients Needed
- Chicken breasts. Use boneless skinless chicken breasts. You can also use boneless, skinless chicken thighs.
- Olive oil
- Red pepper, yellow pepper, orange bell pepper
- Yellow Onions
- Garlic
- Dried Basil. If using fresh use twice as much.
- Balsamic vinegar. You can substitute in Dijon mustard if you prefer or white wine vinegar.
How to Make Chicken and Peppers
- Use a combination of red bell peppers, orange and yellow peppers but you could throw green into it also. Cut peppers into slices.
- Cook chicken in olive oil over medium-high heat until cooked through. Set aside.
- Saute peppers and onions in olive oil until softened. Add in garlic, basil and 2 Tbsp balsamic vinegar.
- Add in the chicken into the peppers along with the remaining balsamic vinegar and stir to coat and combine.
Serve this with:
- Instant Pot Brown Rice
- Rice Pilaf
- Cashew Rice
- Cauliflower Rice
Frequently Asked Questions
Stored in the refrigerator in an airtight container, leftovers will last for 3-4 days. Leftovers can also be frozen for three to four months.
To reheat, place mixture in a large skillet. Add a little water or chicken broth and stir to heat through.
This dish would be delicious with mushrooms, broccoli, zucchini or cherry tomatoes added in.
Try some of these other delicious recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Balsamic Chicken and Peppers
Ingredients
- 4 chicken breasts, skinless, boneless cut in strips
- 1/4 cup olive oil divided
- 1 bell peppers yellow, orange or red, thinly sliced
- 1 onion medium, sliced thinly
- 4 garlic cloves finely chopped
- 1 T dried basil
- 1/4 cup balsamic vinegar divided
Instructions
- Cook chicken in 2 T. of olive oil until cooked through.
- Season with salt and pepper.
- Remove chicken and set aside.
- Cook peppers and onions for 5 minutes or til tender in remaining oil.
- Mix in garlic, cook about 1 minute.
- Mix in basil and 2 T balsamic vinegar.
- Return chicken to skillet.
- Reduce heat to low and combine chicken with peppers.
- Stir in remaining balsamic vinegar just before serving.
Tips & Notes:
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Nutrition Facts:
Denise says
Everyone loved this for our dinner tonight!
Haley Holden says
This looks delicious! I think I have four different bell peppers (colors wise), but I’m only making this for me and my husband, and don’t think I want to cut up each pepper and use only a portion of each (because knowing me, the rest of the peppers will go bad in the fridge once cut up)… would it be okay to use only one certain color pepper? Or would that change the taste, since each colored pepper has a unique taste?
Thanks,
Haley Holden
Sharon says
I saw this recipe on pinterest and pinterest hasn’t let me down on dinner yet so I gave this a try. THIS was a pleasant surprise because I HATE PEPPERS!!! I was even thinking about omitting the peppers, but I’m so glad I didn’t because the balsamic vinegar made the peppers taste almost like pineapples! ^_^ I will definitely make again!
Leigh Anne says
Sharon, I am so glad you gave it a try too and especially glad you loved it. I am not a huge pepper fan but love them in this dish!
Monika says
Just made for dinner! YUM! thx for a new staple.
Rose :: Fine Craft Guild says
absolutely yummy!!!!!!!!!!!!!!! Thank you for sharing the recipe at the http://www.FineCraftGuild.com recipe linky party.