Chicken and Peppers with Balsamic Vinegar Recipe - Allrecipes.com
Chicken and Peppers with Balsamic Vinegar Recipe
  • READY IN 55 mins

Chicken and Peppers with Balsamic Vinegar

Recipe by  

"This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  3. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2006

I loved this recipe. I made it spicy and it was fantastic with a cool salad on the side and saffron rice for lack of jasmine rice. Nice presentation for a quick meal for company on the fly. I was worried about the sweetness using balsamic as the primary liquid and I thought spicy would be nice. I added crushed red chili peppers to the bell peppers..it was fantastic. I was crunched for time so I used skinless chicken thighs whole instead of the breasts. I think it really enhanced the flavor (slthought adding calories aargh!). I also added most of the balsamic all at once turning the chicken once but mainly keeping the bottoms down to prevent the chicken from darkening too much in the balsamic.Also I'd like to note to keep an eye on the heat when you are 'finishing' the chicken as you dont want the balsamic to reduce too much. Good job all in all..thanks so much for the recipe..it's a keeper.

 
Most Helpful Critical Review
Jun 06, 2007

It was okay.... but really it lacked a lot. It's nothing I would make again... and it's nothing I would even try to mold into something better... Next time I'll just look for a different recipe all together. Sad... because I LOVE Balsamic Vinegar!

 

224 Ratings

Nov 26, 2007

We enjoyed this very much. I made some modifications, however. To save time I used a bag of Japanese stir fry veggies (carrots, peppers, broccoli, and water chestnuts). I added a few shots of soy sauce to the mixture and seasoned the chicken with salt, pepper, and cajun seasoning. It gave it a nice kick! A simple meal that tastes great for leftovers, too!

 
Sep 19, 2007

I substituted all the colored peppers with just green (it's all that I had) and it turned out great. All of the steps worked out well. Pre cooking the veggies could have been less or cut completely since they have to saute with the chicken an additional 20 minutes. the vinegar at the end adds a great kick!

 
Jul 03, 2006

This was pretty much perfect. We ate it over penne pasta and sprinkled a little parmesan on top. I used half regular balsamic, and half tomato-flavored balsamic and it was delicious. I know I will make this again.

 
Feb 16, 2006

This was a very simple dish to put together and it was really good. I used a little more basil than called for and a little less balsamic. Served it over rice. A definite keeper!

 
Jul 27, 2009

This recipce is FANTASTIC! I didn't give it a 5, only because I like my food a little spicier, and also because I think the cooking times need to be adjusted. If you leave the peppers in as long as prescribed, you en up with very pretty mush. Instead, I add them towards the end. Other than that, this is DELICIOUS, and oh-so-easy!

 
Mar 30, 2004

Very flavorful! I used Greek Seasoning in place of basil, since I was out of it. Next time I will use this as a filler for tortillas.

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 28.2 g
  • 56%
  • Sodium
  • 168 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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