Balsamic Chicken and Peppers Recipe
This Balsamic Chicken and Peppers Recipe brings together succulent chicken strips, sweet-tangy peppers, and a glossy balsamic glaze in one irresistibly colorful skillet. It’s the kind of meal that tastes as impressive as it looks, with tender meat, vibrant veggies, and a sauce that begs to be mopped up with every bite. With only a handful of everyday ingredients, you get a Mediterranean-inspired dinner that feels special but is quick enough for any busy weeknight.
Ingredients You’ll Need
The simplicity of this Balsamic Chicken and Peppers Recipe is its secret superpower, letting each ingredient shine. Every component here adds a unique touch — from the mellow richness of olive oil to the zing of balsamic vinegar and the essential rainbow of peppers — building layers of flavor and color that make this dish pop.
- Chicken breasts or thighs (1 ½ pounds, sliced): Opt for boneless, skinless pieces for quick cooking and juicy, tender bites every time.
- Olive oil (1 tablespoon): The foundation for searing your chicken and coaxing sweetness from your veggies.
- Red bell pepper (1, sliced): Adds a bold, sweet note and vibrant color to the mix.
- Yellow bell pepper (1, sliced): Brings mellow sweetness and sunny brightness to each bite.
- Green bell pepper (1, sliced): Lends an earthier, slightly bitter flavor that perfectly balances the dish.
- Red onion (1 medium, sliced): Gently sweetens and deepens the flavor profile once sautéed.
- Garlic (3 cloves, minced): Infuses the sauce with bold aroma and an irresistible savory kick.
- Balsamic vinegar (1/3 cup): The starring ingredient, delivering tanginess and a gorgeous glossy finish.
- Honey (2 tablespoons): Rounds out the acidity with a touch of natural sweetness.
- Soy sauce (1 tablespoon): Adds depth and umami, enhancing all the other flavors.
- Dried Italian seasoning (1 teaspoon): Brings in herbaceous Mediterranean notes, tying the dish together.
- Salt (1/2 teaspoon): Makes every flavor sing — never skip it!
- Black pepper (1/4 teaspoon): Gives a hint of gentle heat and complexity.
- Fresh basil or parsley (optional, for garnish): A scatter of green adds freshness and color at the very end.
How to Make Balsamic Chicken and Peppers Recipe
Step 1: Sear the Chicken
Heat the olive oil in a large skillet over medium-high. Once shimmering, add your sliced chicken, season with salt and black pepper, and let it sear undisturbed until golden and cooked through — about 5 to 6 minutes. Transfer the chicken to a plate, keeping all those delicious juices in the pan for added flavor.
Step 2: Sauté the Vegetables
In the same skillet, toss in your sliced red, yellow, and green bell peppers along with the red onion. Sauté them for another 5 to 6 minutes, stirring occasionally, until they start to soften and the colors intensify. Add the minced garlic and cook for one extra minute, just until fragrant.
Step 3: Mix the Glaze
While your veggies cook, grab a small bowl and whisk together the balsamic vinegar, honey, soy sauce, and Italian seasoning. This quick sauce is the magic that unites the whole Balsamic Chicken and Peppers Recipe, creating a rich, sticky glaze everyone will crave.
Step 4: Finish it Off
Pour the balsamic mixture over the sautéed vegetables, stirring to coat. Slide the chicken (plus any juices) back into the skillet and toss it all together so the sauce mingles with every ingredient. Let everything cook for another 2 to 3 minutes, just until heated through and the sauce reduces enough to cling beautifully to the chicken and peppers.
Step 5: Garnish and Serve
Take the skillet off the heat and sprinkle with fresh basil or parsley if you’d like an herby, vibrant finish. Serve the Balsamic Chicken and Peppers Recipe hot over fluffy rice, nutty quinoa, or a bed of pasta — there’s no wrong answer!
How to Serve Balsamic Chicken and Peppers Recipe
Garnishes
Fresh herbs take this dish to the next level. Chopped basil gives a sweet, peppery aroma, while parsley keeps things bright and fresh. For a little extra zing, a squeeze of lemon or a sprinkle of grated Parmesan right before serving is always welcome.
Side Dishes
You can pair this Balsamic Chicken and Peppers Recipe with so many things: Serve it over jasmine rice for comfort, spooned atop quinoa for a wholesome touch, or tossed through al dente pasta for a heartier meal. A simple green salad or a hunk of crusty bread completes the plate, perfect for soaking up those last drops of sauce.
Creative Ways to Present
Try tucking the chicken and peppers into warm wraps, serving them atop creamy polenta, or piling them into a stuffed baked potato for a fun twist. The leftovers also make a stellar sandwich filling with some melty cheese on a toasted bun!
Make Ahead and Storage
Storing Leftovers
Leftover Balsamic Chicken and Peppers Recipe is a gift to your next-day self! Once cooled, store the chicken and peppers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even more delicious with each reheating.
Freezing
This recipe freezes like a champ. Transfer cooled chicken and vegetables (with sauce) to a freezer-safe container or zip-top bag, pressing out as much air as possible. It keeps beautifully for up to 2 months. Thaw overnight in the fridge when ready to eat.
Reheating
For best results, reheat on the stovetop over medium-low, adding a splash of water or broth if the sauce seems too thick. You can also microwave individual portions in 1-minute bursts, stirring in between, until hot. Don’t forget your fresh herb garnish when serving!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic option, staying extra juicy and flavor-packed. Simply slice them into strips, just as you would with chicken breasts. Thighs may take a minute or two longer to cook through, so check for that golden color and doneness before setting them aside.
What else can I add to this Balsamic Chicken and Peppers Recipe?
You can toss in veggies like zucchini, mushrooms, or snap peas for even more color and crunch. For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic. Don’t be afraid to get creative — this recipe is wonderfully versatile!
Is this dish gluten-free?
Yes — as long as you use a certified gluten-free soy sauce or substitute tamari, this Balsamic Chicken and Peppers Recipe is completely gluten-free and perfect for those with dietary restrictions.
Can I marinate the chicken in advance?
For an extra punch of flavor, marinate your chicken strips in the balsamic mixture for 30 minutes before cooking. This step is optional but highly recommended if you have extra time. The result is deeper taste and even more juicy chicken!
How do I avoid overcooking the chicken?
The trick is not to overcrowd your pan and let the chicken sear undisturbed until it’s golden. Thin strips cook quickly, so as soon as they’re no longer pink inside, transfer them to a plate to avoid dryness. Once everything is tossed with the sauce, just a few minutes more is plenty to heat through.
Final Thoughts
If you’re looking for a foolproof way to wow your taste buds with bold flavor and vibrant colors, this Balsamic Chicken and Peppers Recipe is a must-try! It’s quick, nourishing, and endlessly adaptable for whatever your week throws at you. Give it a go, and you’ll see just how quickly dinner can become your favorite moment of the day.
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Balsamic Chicken and Peppers Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Balsamic Chicken and Peppers recipe is a flavorful and colorful dish that is quick and easy to make. Tender chicken strips are cooked with a sweet and tangy balsamic sauce, bell peppers, onions, and garlic, creating a delicious one-pan meal that is perfect for any night of the week.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken breasts or thighs sliced into strips
- 1 tablespoon olive oil
Vegetables:
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 medium red onion sliced
- 3 cloves garlic minced
Sauce:
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook Chicken: Heat olive oil in a large skillet and sear chicken strips seasoned with salt and pepper until browned and cooked through.
- Sauté Vegetables: In the same skillet, cook bell peppers, and onion until slightly softened. Add garlic and cook for another minute.
- Make Sauce: Whisk together balsamic vinegar, honey, soy sauce, and Italian seasoning. Pour the sauce into the skillet and coat the vegetables.
- Combine Ingredients: Return chicken to the pan, toss everything together, and cook until heated through and the sauce is slightly reduced.
- Garnish and Serve: Garnish with fresh basil or parsley and serve over rice, quinoa, or pasta.
Notes
- To enhance flavor, marinate the chicken in the balsamic mixture for 30 minutes before cooking.
- Use a mix of colorful peppers for visual appeal and sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
