Saturday, July 28, 2012

Balsamic Chicken with Peppers

As promised, I am posting a healthier recipe.  This also happens to be a super quick and easy recipe that I whip up when I am tired and don't have very many ingredients to work with.  You could add other fresh veggies that you like, but I tend to make mine very simple. 

olive oil
6 chicken breasts
salt and pepper
2-3 thinly sliced bell peppers, any colors 
1 medium onion, sliced thin
4 cloves garlic
1 tbsp dried basil (or one bunch fresh basil)
1/4 c. balsamic vinegar

Heat a few tablespoons of olive oil in a large skillet over medium high heat.  Cook chicken, season with salt and pepper.  I used a combination of breasts and thighs because I had a lot left over from my Spicy Mac & Cheese recipe.  Cook chicken until no longer pink, about 7-8 minutes.  Remove from skillet and set aside.

I used two bell peppers because my red pepper was large.  Slice them thin and long, like so:

Heat remaining oil, stir in peppers and onions.  Cook 5 minutes.  Mix in garlic, cook an additional minute. 

Mix in basil and 2 tbsp vinegar.

Return chicken to skillet, stir and reduce heat to low.  Cover and simmer 20 minutes.  Stir in remaining vinegar.  Serve with a starch (rice or herbed potatoes work well).


  1. For the final step, is the remaining vinegar added before or after the 20 minutes of simmering?

    1. You add two tablespoons of vinegar first, then simmer 20 minutes, then add remaining vinegar after that. I typically measure the vinegar in a 1/4 cup, then spoon out the tablespoons. Then after the 20 minutes, pour the remaining vinegar in and stir well.