Best 6 Balsamic Chicken Breasts With Peppers And Onions Recipes

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When it comes to creating a flavorful and succulent dish, balsamic chicken breasts with peppers and onions stands as a culinary masterpiece. This tantalizing recipe combines the tangy sweetness of balsamic vinegar with the vibrant colors and flavors of bell peppers and crisp onions, all harmoniously intertwined with tender and juicy chicken breasts. Whether you're a seasoned home cook or just starting your culinary journey, this article will guide you through the step-by-step process of preparing this delectable dish, ensuring that you create a meal that is not only visually stunning but also bursting with flavor. From choosing the right ingredients to mastering the art of balancing flavors, we'll explore the secrets behind crafting the perfect balsamic chicken breasts with peppers and onions.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

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

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS



Balsamic Chicken Breasts With Peppers and Onions image

Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.

Provided by Marie

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt & pepper
4 tablespoons olive oil
4 cups thinly sliced bell peppers (use a mix of colors)
1 medium onion, sliced thin
4 cloves garlic, chopped fine
1/4 cup chopped fresh basil
4 tablespoons balsamic vinegar

Steps:

  • Season chicken with salt and pepper.
  • In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
  • Transfer chicken to a plate.
  • Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
  • Add garlic and stir for about 1 minute.
  • Stir in basil and vinegar and return chicken and juices to the skillet.
  • Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
  • Taste and adjust salt and pepper seasonings.

Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27

CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR



Chicken With Peppers, Onions, & Balsamic Vinegar image

Provided by Deborah

Categories     Chicken

Time 40m

Number Of Ingredients 11

4 (6 Ounce) Skinless Chicken Breasts
Salt & Peppers To Taste
1/2 Teaspoon Dried Oregano
4 Tablespoons Olive Oil
1 Large Onion, Peeled & Sliced
2 Red Peppers, Cored, Seeded, & Sliced
1 Yellow Peppers, Cored, Seeded, & Sliced
4 Cloves Garlic, Peeled, & Thinly Sliced
1/2 Cup Dry White Wine
3 Tablespoons Balsamic Vinegar
3 Tablespoons Finely Chopped Fresh Parsley

Steps:

  • Season the chicken with salt, pepper, and dried oregano.
  • Heat the olive oil in a heavy bottomed saucepan over medium heat until lightly smoking.
  • Brown the chicken well on each side, about 7 to 8 minutes.
  • Move the chicken to a plate.
  • Add the onions and peppers to the pan, and cook until they are tender and softened, stirring often, about 6 to 7 minutes.
  • Add the garlic and cook another minute or two until fragrant.
  • Add the wine, and cook, scraping up any browned bits from the bottom of the pan until the wine has almost completely been absorbed.
  • Stir in the balsamic vinegar and chopped parsley.
  • Return the chicken to the pan, along with any juices on the plate and cover the chicken with the pepper mixture.
  • Continue to cook until the chicken is completely cooked, about 5 minutes. Serve immediately.

CHICKEN BREASTS WITH BALSAMIC ONION JAM



Chicken Breasts with Balsamic Onion Jam image

I just created this dish this morning, making it up as I went along. Just one taste told me I had a winner.

Provided by Mirj2338

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 kg chicken breast
1/2 cup flour
paprika, to taste
ground ginger, to taste
freshly ground black pepper, to taste
1 tablespoon brown sugar
olive oil (for frying)
2 medium onions, coarsely cut up
1/4 cup balsamic vinegar
1 cup water
4 tablespoons brown sugar

Steps:

  • Cut up the chicken into chunks, larger than bite size but not too large.
  • Mix the flour with the paprika, ginger, black pepper and 1 tablespoon brown sugar.
  • Coat the chicken with the flour mixture.
  • Fry the chicken in the olive oil in one layer, turning to brown both sides.
  • You may have to do this in batches, removing the browned chicken to a separate plate.
  • Add some fresh oil to the pot (you can leave in what's in there).
  • Fry the onions, constantly stirring, until caramelized.
  • Add the vinegar (stand back, the vapors can really get you).
  • Then add the water.
  • Keep cooking until the sauce is reduced to a jammy consistency.
  • Add the brown sugar and stir until dissolved.
  • Add the fried chicken pieces and stir to completely coat and heat through.
  • Serve with some plain rice or couscous.

AUNT JULES' BALSALMIC CHICKEN WITH PEPPERS



Aunt Jules' Balsalmic Chicken with Peppers image

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.

Provided by MellyBelly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
⅓ cup balsamic vinegar, or to taste
1 tablespoon brown sugar

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 340.5 calories, Carbohydrate 22.8 g, Cholesterol 71.9 mg, Fat 14.5 g, Fiber 5.4 g, Protein 31.8 g, SaturatedFat 2.5 g, Sodium 109.5 mg, Sugar 12.8 g

BALSAMIC CHICKEN AND PEPPERS



Balsamic Chicken and Peppers image

Valerie Moore of Olathe, Kansas likes using a colorful blend of peppers to brighten her skillet specialty-and a little balsamic vinegar to flavor the tender chicken. If you prefer a stronger flavor, add a little more!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons olive oil, divided
1 each medium sweet yellow, red and orange peppers, julienned
1 small onion, sliced
2 tablespoons balsamic vinegar

Steps:

  • Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 tablespoon oil for 4-6 minutes on each side or until a thermometer reads 170°; drain. Remove chicken and keep warm. , In the same skillet, saute peppers and onion in remaining oil for 3-4 minutes or until tender. Return chicken to the pan. Add vinegar; heat through.

Nutrition Facts : Calories 220 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 133mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

Tips:

  • Choose the right chicken breasts: boneless, skinless chicken breasts are best for this recipe. If you use bone-in chicken breasts, you'll need to increase the cooking time.
  • Don't overcrowd the pan: if you're cooking multiple chicken breasts, make sure to cook them in batches so that they don't overcrowd the pan. This will help them cook evenly.
  • Use a good quality balsamic vinegar: the balsamic vinegar is one of the key ingredients in this recipe, so make sure to use a good quality one. A high-quality balsamic vinegar will have a rich, complex flavor that will add depth to the dish.
  • Don't overcook the chicken: chicken breasts are very lean, so it's important not to overcook them. Overcooked chicken will be dry and tough.
  • Serve immediately: this dish is best served immediately after it's cooked. The chicken will be most tender and juicy when it's fresh out of the pan.

Conclusion:

This balsamic chicken breasts with peppers and onions is a quick and easy weeknight meal that's packed with flavor. The chicken is tender and juicy, and the peppers and onions add a nice sweetness and crunch. The balsamic vinegar glaze adds a delicious finishing touch. This dish is sure to be a hit with your family and friends.

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