American
Balsamic Chicken and Peppers
Chicken breasts sear then finish with sweet bell peppers in a reduced balsamic glaze. The skillet method keeps the glaze glossy and clingy.
- Prep
- 12 min
- Cook
- 22 min
- Total
- 34 min
- Servings
- 4
- Difficulty
- Easy
Photo: phi1317 (CC BY). Source
Why you’ll love it
- A quick sear locks in moisture before the glaze goes on.
- Balsamic reduces into a sweet-tart coating without extra sugar.
- Peppers soften in the same pan and soak up the sauce.
- Sliced leftovers reheat cleanly for lunch.
Ingredients
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Instructions
- 1
Season chicken with salt, pepper, and oregano.
- 2
Heat 1 tbsp oil in a large skillet over medium-high. Sear chicken 5 to 6 minutes per side until nearly done; transfer out.
- 3
Add remaining oil and peppers. Cook 4 to 5 minutes until softened. Stir in garlic for 30 seconds.
- 4
Pour in balsamic, honey, and broth. Simmer 2 to 3 minutes until slightly thick.
- 5
Return chicken and any juices. Spoon glaze over and cook 2 more minutes until chicken reaches 165°F.
- 6
Slice chicken and serve with peppers and glaze.
Pro tips
- Use a mix of red and yellow peppers for color.
- Do not rush the reduction or the glaze will stay thin.
- Rest chicken 3 minutes before slicing so juices stay in.
Easy substitutions
- honey
- maple syrup
- chicken breasts
- boneless thighs
- balsamic vinegar
- red wine vinegar plus 1 tsp sugar
Storage and reheating
Storage
Store airtight in the fridge up to 3 days.
Reheating
Microwave covered at 50 percent power or warm in a skillet with a spoon of water.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 37 g
- Carbs
- 18 g
- Fat
- 12 g
- Fiber
- 2 g
Budget friendly · Stovetop · High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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