If you’re on the hunt for a vibrant, flavorful meal that’s quick to whip up yet feels like a warm hug on a plate, the Balsamic Chicken and Peppers Recipe is your new best friend. This dish beautifully combines tender chicken strips with colorful bell peppers and a tangy-sweet balsamic glaze that elevates every bite. It’s a simple yet impressive dinner that bursts with flavor, perfect for both busy weeknights and casual dinner parties. Once you try this recipe, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in balancing taste, texture, and color, proving that simple components can create an extraordinary meal. Here’s what you’ll need to get started:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs: Choose thighs for juicier results or breasts for a leaner option, cut into strips for quick cooking.
- 1 tablespoon olive oil: Helps brown the chicken beautifully while adding a subtle richness.
- 1 red bell pepper, sliced: Adds a sweet, vibrant crunch and gorgeous color to the dish.
- 1 yellow bell pepper, sliced: Brings a mild sweetness and bright yellow hue for visual appeal.
- 1 green bell pepper, sliced: Offers a slightly bitter contrast that balances the sweetness of other peppers.
- 1 medium red onion, sliced: Provides a hint of sharpness and a splash of reddish purple.
- 3 cloves garlic, minced: Infuses the dish with robust aroma and depth of flavor.
- 1/4 cup balsamic vinegar: The star ingredient, delivering that perfect tangy and lightly sweet glaze.
- 2 tablespoons chicken broth or water: Keeps the sauce moist and luscious without overpowering flavors.
- 1 tablespoon honey: Balances acidity with a smooth, natural sweetness.
- 1 teaspoon dried Italian seasoning: A fragrant blend of herbs that ties all the flavors together beautifully.
- 1/2 teaspoon salt: Enhances and heightens the overall taste.
- 1/4 teaspoon black pepper: Adds just the right amount of subtle heat and complexity.
- Chopped fresh parsley for garnish (optional): Brightens the dish with a fresh, herbaceous finish.
How to Make Balsamic Chicken and Peppers Recipe
Step 1: Sear the Chicken
Heat your olive oil in a large skillet over medium-high heat until shimmering. Add the chicken strips, seasoning them with salt, pepper, and dried Italian seasoning right away. Cooking them for 4 to 5 minutes will give you that gorgeous light browning and ensure the chicken is cooked through but still juicy. Once done, remove the chicken from the skillet and set it aside — trust me, you’ll want to keep all those flavorful bits in the pan for the veggies.
Step 2: Cook the Peppers and Onion
In the same skillet, toss in your red, yellow, and green bell peppers along with the sliced red onion. Cook them for about 5 to 6 minutes to soften and caramelize slightly, releasing their natural sweetness. This step adds delightful layers of flavor and a gorgeous medley of colors that make the dish come alive.
Step 3: Add the Garlic and Return Chicken
Stir in the minced garlic and cook for just 30 seconds until fragrant — garlic cooks fast and burns easily, so this quick step is crucial. Then, bring the chicken strips back into the skillet, mixing everything together. This reunites your perfectly cooked protein with those delicious veggies.
Step 4: Pour in the Balsamic Sauce
In a small bowl, whisk together balsamic vinegar, chicken broth (or water), and honey until combined. Pour this mixture over the chicken and peppers. Let it cook for another 2 to 3 minutes, stirring occasionally, so the sauce thickens slightly and beautifully coats all the ingredients. This finishing touch is what turns this simple skillet into something truly special.
How to Serve Balsamic Chicken and Peppers Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a pop of green and a fresh herbal note that perfectly contrasts the richness of the balsamic glaze. If you want a little extra zest, a light squeeze of fresh lemon juice right before serving brightens the entire dish.
Side Dishes
This balsamic chicken and peppers dish loves good company! Serve it over fluffy rice or creamy polenta to soak up every drop of the sauce. For a lower-carb option, cauliflower rice or quinoa also pair wonderfully, bringing structure and substance to your meal.
Creative Ways to Present
Feel like dressing it up? Spoon the chicken and peppers over warm pasta tossed with olive oil and garlic for an Italian-inspired feast. Or pile the mixture into warm pita pockets with a dollop of Greek yogurt for a vibrant handheld treat. The possibilities are endless with this versatile recipe!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen after sitting, making your next meal even better than the first.
Freezing
This Balsamic Chicken and Peppers Recipe freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Be sure to thaw completely in the fridge before reheating to keep the texture perfect.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, stirring occasionally until warmed through. Avoid microwaving at high power, which can dry out the chicken. Adding a splash of water or broth while reheating helps maintain the sauciness you love.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually recommended if you prefer a juicier, more tender result. Just be sure to cut them into strips so they cook evenly and quickly.
Is it possible to make this recipe dairy-free and gluten-free?
Yes, this recipe is naturally both dairy-free and gluten-free, making it a great option for people with those dietary needs. Just double-check the chicken broth to ensure it’s gluten-free if you’re using store-bought.
Can I add other vegetables to the dish?
Definitely! Mushrooms, zucchini, or even cherry tomatoes make great additions. Just toss them in with the peppers and onions during the cooking stage for extra flavor and nutrition.
How long does this recipe take to prepare?
From start to finish, you’re looking at about 35 minutes total — 15 minutes prep and 20 minutes cooking — making this a perfect midweek dinner that doesn’t sacrifice flavor or quality.
What can I serve with Balsamic Chicken and Peppers?
This dish pairs wonderfully with simple sides like rice, pasta, or crusty bread. For a veggie-filled meal, try serving it with a fresh green salad or steamed broccoli on the side.
Final Thoughts
There’s something truly special about the way the balsamic glaze wraps around tender chicken and sweet, colorful peppers, making each bite a celebration of flavor. The Balsamic Chicken and Peppers Recipe is an absolute keeper—easy enough for a quick night meal but polished enough to impress guests. I hope you enjoy making this dish as much as I do, and that it becomes one of your favorite go-to recipes too!
Print
Balsamic Chicken and Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Description
A flavorful and healthy Italian-inspired skillet meal featuring tender balsamic-glazed chicken strips cooked with colorful bell peppers and red onion, finished with a tangy honey-balsamic sauce. Perfect for a quick weeknight dinner or meal prep.
Ingredients
Chicken and Marinade
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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
- 1/4 cup balsamic vinegar
- 2 tablespoons chicken broth or water
- 1 tablespoon honey
Garnish
- Chopped fresh parsley (optional)
Instructions
- Heat Skillet and Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips seasoned with salt, pepper, and Italian seasoning, and cook for 4–5 minutes until they are lightly browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red, yellow, and green bell peppers along with the sliced red onion. Cook for 5–6 minutes until the vegetables are softened and slightly caramelized.
- Add Garlic: Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Combine Chicken and Sauce: Return the cooked chicken strips to the skillet with the vegetables. In a small bowl, whisk together the balsamic vinegar, chicken broth (or water), and honey until combined. Pour this sauce over the chicken and vegetables.
- Simmer and Thicken: Cook for an additional 2–3 minutes, stirring occasionally, until the sauce slightly thickens and coats all the ingredients nicely.
- Garnish and Serve: Remove from heat. Garnish with chopped fresh parsley if desired. Serve hot over your choice of rice, pasta, or with crusty bread.
Notes
- This dish is excellent for meal prep and flavors enhance when reheated the next day.
- Add mushrooms or zucchini to increase the vegetable variety and nutrition.
- Using chicken thighs instead of breasts results in juicier chicken.
