"My aunt made this for Christmas Eve one year -- it's fantastic! I tweaked her recipe just a bit to my taste, and cooked this meal for a date night. We have been together ever since! Adjust the garlic and vinegar to your liking. I happen to believe that garlic should be included in every meal,so I tend to add more depending on my mood. Don't be put off by the smell of the vinegar. As it cooks down, it becomes sweet and not as strong. Your nose may tell you otherwise! I serve a Pinot Grigio and rice pilaf with this dish to round out the meal." — MellyBelly
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olive oil, or to taste
skinless, boneless chicken breast halves
salt and black pepper to taste
green bell pepper, cut into strips
red bell pepper, cut into strips
yellow bell pepper, cut into strips
red onion, cut into strips
fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag
baby spinach leaves
balsamic vinegar, or to taste
I have made many recipes from this site and never rated any before, but this one I must comment on. Absolutely delicious! So quick and easy, it's hard to believe it tastes so good -- and healthy too! I doubled the amount of balsamic, but not the brown sugar, and served it over yellow rice. This will be a regular in our house!
This was okay. Needs a lot more garlic and pepper to suit our tastes. Good base recipe, will tweek it next time. Nice healthy meal.
Everyone enjoyed it (all adults). The only changes I made were: using boneless thighs (3 per person; thighs are tastier & moister), adding a couple of teaspoons of balsamic vinegar to the chicken as it was frying, as it looked anemic) & doubling the sauce (we all love sauce, next time I will triple it). Served it with basmati rice & green olive with chives baguette (sopped up the jus - no butter necessary). Will make it again soon.
Excellent!!!! I was skeptical at first about the amount of balsamic vinegar called for this dish. Then, after I read a few reviewers and some people said that they doubled the sauce, I decided to give it a try. I browned the chicken first and set aside, then sautéed the onions, garlic and vegetables (I only had green/red bell peppers and onions on hand), then all other ingredients along with ½ cup of chicken broth and added everything in my crockpot for a couple of hours. Served over Basmati brown rice.
LOVED it. Thank you! Perfect for the Winter-Blahs.
I made this recipe when I wanted to try cooking asparagus for the first time. The dish is ABSOLUTELY delicious and very easy to make. I'm living in Japan and familiar ingredients can be hard to come by. This is a simple and tasty winner... I'll definitely make it again!
Wow this truly is an AMAZING dish! I absolutely loved it. Don't skimp on the garlic part; I believe that's what makes this recipe. Make it exactly as described and it will be great. I steamed the asparagus in my steamer instead of sauteing, then mixed it in. That's personal preference though, it lessens the time to cook the peppers as my wok was already full. Easy, healthy, and I will definitely be eating again. Thanks for sharing!
This was fantastic! I used a rotisserie chicken in place of the raw...sooo good!!
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Jules' Balsalmic Chicken with Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 130
This low-fat recipe makes a delicious dinner served over rice.
See how to make pan-seared chicken breasts in a chipotle and green onion gravy.
A wonderfully garlicky gourmet dish with chicken, vinegar, and mushrooms.