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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Ingredients / Poultry / Balsamic Chicken and Peppers

Balsamic Chicken and Peppers

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By: Leigh Anne WilkesPosted: 8/27/22Updated: 3/30/23

This post may contain affiliate links. Please see disclosure policy here.

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.

chicken and peppers in a bowl

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.
chicken and rice on a plate

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.
chicken and peppers in a frying pan
  • Add in the chicken into the peppers along with the remaining balsamic vinegar and stir to coat and combine.
overhead shot of chicken and peppers in a bowl of rice

Serve this with:

  • Instant Pot Brown Rice
  • Rice Pilaf
  • Cashew Rice
  • Cauliflower Rice

Frequently Asked Questions

How long will leftovers last?

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.

How do I reheat leftover chicken and peppers?

To reheat, place mixture in a large skillet. Add a little water or chicken broth and stir to heat through.

Can I add in other vegetables?

This dish would be delicious with mushrooms, broccoli, zucchini or cherry tomatoes added in.

Try some of these other delicious recipes:

  • Roasted Red Pepper Sauce
  • Roasted Red Pepper Soup
  • Crock Pot Balsamic Beef
  • Lemon Chicken and Rice Soup

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 9 votes

Balsamic Chicken and Peppers

Recipe From: Leigh Anne Wilkes
Quick and easy chicken and peppers recipe.
serves: 4 servings
Prep:10 minutes minutes
Cook:15 minutes minutes
0 minutes minutes
Total:25 minutes minutes
Rate Recipe

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:

Use whatever combination of bell peppers you like or have on hand.
If you aren’t a fan of balsamic vinegar substitute with white wine vinegar or Dijon mustard.

Recommended Products

Frying Pan

Nutrition Facts:

Calories: 568kcal (28%) Carbohydrates: 12g (4%) Protein: 49g (98%) Fat: 19g (29%) Saturated Fat: 3g (19%) Cholesterol: 145mg (48%) Sodium: 276mg (12%) Potassium: 1171mg (33%) Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 68IU (1%) Vitamin C: 6mg (7%) Calcium: 65mg (7%) Iron: 3mg (17%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Course, Main Dish
Cuisine:American
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  1. Denise says

    Posted on 12/17 at 9:33 pm

    Everyone loved this for our dinner tonight!

    Reply
  2. Haley Holden says

    Posted on 5/6 at 4:41 pm

    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

    Reply
  3. Sharon says

    Posted on 4/19 at 4:54 pm

    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!

    Reply
    • Leigh Anne says

      Posted on 4/19 at 9:33 pm

      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!

      Reply
  4. Monika says

    Posted on 4/17 at 4:08 pm

    Just made for dinner! YUM! thx for a new staple.

    Reply
  5. Rose :: Fine Craft Guild says

    Posted on 4/16 at 8:51 am

    absolutely yummy!!!!!!!!!!!!!!! Thank you for sharing the recipe at the http://www.FineCraftGuild.com recipe linky party.

    Reply
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