Chicken and Balsamic Peppers Recipe

Name: Chicken and Balsamic Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bell peppers, red, green, orange, yellow, cored and sliced thin; 1 large sweet onion, sliced thin; ⅓ cup balsamic vinegar; 2 tablespoons Worcestershire sauce (gluten-free); 2 tablespoons extra virgin olive oil; ⅓ cup chicken broth; 6 garlic cloves, fresh, chopped; 1 tablespoon dried basil; ½ teaspoon thyme; ½ teaspoon rosemary; 4 (6 ounce) boneless skinless chicken breasts, rinsed and patted dry; sea salt and pepper, to taste

Servings: persons

4 bell peppers, red, green, orange, yellow, cored and sliced thin
1 large sweet onion, sliced thin
⅓ cup balsamic vinegar
2 tablespoons Worcestershire sauce (gluten-free)
2 tablespoons extra virgin olive oil
⅓ cup chicken broth
6 garlic cloves, fresh, chopped
1 tablespoon dried basil
½ teaspoon thyme
½ teaspoon rosemary
4 (6 ounce) boneless skinless chicken breasts, rinsed and patted dry
sea salt and pepper, to taste

1
Preheat oven to 375 degrees F.
2
Toss the pepper and onion slices in a large bowl.
3
In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs.
4
Pour the sauce over the sliced peppers and onions and toss well to coat.
5
Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil.
6
Season with sea salt and pepper, to taste.
7
Pour the balsamic pepper mixture over the chicken and arrange them evenly.
8
Use every last drop of sauce.
9
Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven.
10
Bake for 45 minutes to an an hour or so (depending upon the thickness of the chicken, and the size of your pepper strips, and your particular oven and altitude).
11
You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft.
12
I checked the chicken after 40 minutes, for doneness; and spooned the sauce all over the peppers and chicken breasts (to keep everything happy and moist) and continued to bake it until everything was melt-in-your-mouth tender.
13
Serve with a side dish of cooked rice or quinoa, brown rice pasta tossed in pesto, or creamy mashed potatoes, and crisp baby greens on the side.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 bell peppers, red, green, orange, yellow, cored and sliced thin, 1 large sweet onion, sliced thin, ⅓ cup balsamic vinegar, 2 tablespoons Worcestershire sauce (gluten-free), and more.

Yes, Chicken and Balsamic Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Balsamic Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions