Chicken and Peppers with Balsamic Vinegar Recipe

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.

—Jackie

See full review »

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!

—SHACKL

See full review »

209 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!

—Stacey C.

See full review »

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!

—hartaddict

See full review »

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.

—Sola

See full review »

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!

—fetacheese61

See full review »

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!

—surfgirl303

See full review »

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.

—JGBMOM1996

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chicken Breasts with Balsamic Vinegar and Garlic

Aunt Jules' Balsalmic Chicken with Peppers

Skillet Balsamic Chicken

Apricot Chicken with Balsamic Vinegar

Chicken with Green Peppers in Black Bean Sauce

Chicken Chili Hash With Peppers & Cilantro

Raspberry Vinegar Chicken Breasts

Quick Chicken Curry with Sweet Peppers

Savory Chicken Livers with Sweet Peppers and Onions

Chicken with Roasted Red Peppers

ADVERTISE WITH US

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.

Nutritional Information

Chicken and Peppers with Balsamic Vinegar

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 323
Calories from Fat: 158

% Daily Value *
Total Fat 17.6g 27 %
** Saturated Fat 2.9g 15 %
Cholesterol 72mg 24 %
Sodium 168mg 7 %
Potassium 518mg 15 %
Total Carbohydrates 13.2g 4 %
Dietary Fiber 2.2g 9 %
Protein 28.2g 56 %
Sugars 6.1g
Vitamin A 24 %
Vitamin C 253 %
Calcium 8 %
Iron 21 %
** Thiamin 11 %
** Niacin 140 %
** Vitamin B6 51 %
** Magnesium 16 %
** Folate 23 %

* 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.