Aunt Jules' Balsalmic Chicken with Peppers

Aunt Jules' Balsalmic Chicken with Peppers

31 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
MellyBelly
Recipe by  MellyBelly

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
  2. Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
  3. Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.

Share It

Reviews (31)

Rate This Recipe
mmc1oo1
11

mmc1oo1

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!

DDD2
7

DDD2

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.

Fit&Healthy Mom
6

Fit&Healthy Mom

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.

More Reviews

Similar Recipes

Chicken and Peppers with Balsamic Vinegar
(163)

Chicken and Peppers with Balsamic Vinegar

Chicken with Green Peppers in Black Bean Sauce
(39)

Chicken with Green Peppers in Black Bean Sauce

Chicken Chorizo on Quinoa with Peppers
(20)

Chicken Chorizo on Quinoa with Peppers

Quinoa with Chicken, Asparagus and Red Peppers
(19)

Quinoa with Chicken, Asparagus and Red Peppers

Spaghetti with Chicken Breast, Bell Peppers and Romano Cheese
(10)

Spaghetti with Chicken Breast, Bell Peppers and Romano Cheese

Chicken with Roasted Red Peppers
(10)

Chicken with Roasted Red Peppers

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 341 cal
  • 17%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 22.8 g
  • 7%
  • Protein
  • 31.8 g
  • 64%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Chorizo on Quinoa with Peppers

>

next recipe:

Chicken and Peppers with Balsamic Vinegar