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Chicken and Peppers with Balsamic Vinegar

Chicken and Peppers with Balsamic Vinegar

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This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet


  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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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 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's a keeper.

Stacey C.

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!


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!