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Chicken and Peppers with Balsamic Vinegar


"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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55 m servings 323 cals
Original recipe yields 4 servings


  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 184
  1. 246 Ratings

Most helpful positive review

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 wa...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 wa...

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...

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 compl...

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 wi...

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...

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!

I followed the recipe exactly and found it to be very easy and very tasty. We enjoyed it for dinner over rice. It has a mild flavor, not overbearing at all. When browning the chicken I used plen...

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.

excellent!! I used balasamic vingrette salad dressing since I didn't have any balsamic vinegar, but just 2 tbsp added to the veggies before putting the chicken back in for about 25 mins to simme...