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
Scale
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.
