Best 11 Balsamic Chicken Thighs With Bell Peppers Recipes
Balsamic chicken thighs with bell peppers is a flavorful and versatile dish that can be prepared in a single pan. The tangy balsamic vinegar, along with the vibrant colors and slightly sweet flavor of the bell peppers, complement the chicken thighs beautifully, creating a mouthwatering meal that is sure to impress. Whether you prefer a skillet, a Dutch oven, or a baking sheet, this recipe can be easily adapted to suit your cooking preferences and kitchen equipment.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR
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
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
AUNT JULES' BALSALMIC CHICKEN WITH PEPPERS
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
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 THIGHS
This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.
Provided by mickie49
Categories Chicken Thigh & Leg
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Spray large frying pan, preheat.
- Rinse and pat dry thighs.
- Season with salt and pepper.
- Brown well on all sides.
- Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
- Add shallots,cook for 2-3 minutes,until they soften.
- Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
- Spoon sauce over thighs to serve.
BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS
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
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
BALSAMIC CHICKEN WITH RED, ORANGE AND YELLOW PEPPERS
Stir-fried chicken with colorful peppers in balsamic vinegar and basil bring plenty of flavor to this exciting dish. (I use the small colorful peppers from Costco.) Serve with rice or pasta. 4 Points per serving.
Provided by Cucina Casalingo
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray skillet with cooking spray.
- Heat 2 teaspoons olive oil in a large skillet over medium 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 red pepper flakes and garlic; 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.
BALSAMIC CHICKEN AND PEPPERS
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
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
HONEY-BALSAMIC CHICKEN
Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.
Provided by BAGRUBA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h45m
Yield 6
Number Of Ingredients 7
Steps:
- Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
- Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Pour chicken and marinade into a baking dish.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g
BALSAMIC CHICKEN THIGHS WITH BELL PEPPERS
This tangy mix of chicken thighs and bell peppers combines the kick of balsamic vinegar with savory tomato paste and sweet honey. Garnish with dry-roasted tomatoes, pearl onions, and jalapenos, if you like.
Provided by Cgelineau
Categories Chicken Thighs
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Pat chicken thighs dry with a paper towel and coat with salt and pepper.
- Heat oil in a Dutch oven over high heat. Add chicken and cook for 3 minutes on each side. Remove chicken and set aside. Add bell peppers to the Dutch oven and cook for 5 minutes. Add garlic and continue to cook for 1 minute. Pour in balsamic vinegar and cook until reduced by half, about 5 minutes. Add chicken broth, honey, and tomato paste. Season with salt and pepper and cook for 5 minutes more.
- Return chicken to the Dutch oven and cook for 15 minutes. Transfer chicken to a plate and keep warm. Continue cooking sauce until slightly thickened, about 5 minutes.
- Serve chicken on a platter covered with sauce and topped with scallions.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 12 g, Cholesterol 65.7 mg, Fat 16.6 g, Fiber 0.8 g, Protein 18.8 g, SaturatedFat 3.9 g, Sodium 390.7 mg, Sugar 10.2 g
BALSAMIC CHICKEN THIGHS WITH BELL PEPPERS
This tangy mix of chicken thighs and bell peppers combines the kick of balsamic vinegar with savory tomato paste and sweet honey. Garnish with dry-roasted tomatoes, pearl onions, and jalapenos, if you like.
Provided by Cgelineau
Categories Chicken Thighs
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Pat chicken thighs dry with a paper towel and coat with salt and pepper.
- Heat oil in a Dutch oven over high heat. Add chicken and cook for 3 minutes on each side. Remove chicken and set aside. Add bell peppers to the Dutch oven and cook for 5 minutes. Add garlic and continue to cook for 1 minute. Pour in balsamic vinegar and cook until reduced by half, about 5 minutes. Add chicken broth, honey, and tomato paste. Season with salt and pepper and cook for 5 minutes more.
- Return chicken to the Dutch oven and cook for 15 minutes. Transfer chicken to a plate and keep warm. Continue cooking sauce until slightly thickened, about 5 minutes.
- Serve chicken on a platter covered with sauce and topped with scallions.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 12 g, Cholesterol 65.7 mg, Fat 16.6 g, Fiber 0.8 g, Protein 18.8 g, SaturatedFat 3.9 g, Sodium 390.7 mg, Sugar 10.2 g
BRAISED CHICKEN THIGHS WITH BELL PEPPERS, OLIVES AND TOMATOES
This used what I have on hand, it has been tweaked a bit from the original recipe in Martha Stewart Living, March 2004. Although this uses 10 cloves of garlic, crushed whole garlic isn't as strong as chopped or minced garlic. Supposedly the tomatoes in canned whole tomatoes are of better quality than those used for canned crushed tomatoes, but sometimes every minute counts. You may use fresh tomatoes, but you may want to add more salt to suit your taste preference. Serve over pasta or rice. (Served over whole wheat pasta.)
Provided by KateL
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat.
- Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
- Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes.
- If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
- Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
- Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
- Discard bay leaf, serve hot over cooked pasta or rice.
Nutrition Facts : Calories 424.7, Fat 14.2, SaturatedFat 3, Cholesterol 141.7, Sodium 575, Carbohydrate 41.9, Fiber 11.8, Sugar 8.6, Protein 39.5
BALSAMIC GLAZED CHICKEN AND BELL PEPPER SANDWICHES
Make and share this Balsamic Glazed Chicken and Bell Pepper Sandwiches recipe from Food.com.
Provided by jenpalombi
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Sprinkle 1/4 teaspoon salt over chicken.
- Add chicken to pan; cook 1 minute on each side or until lightly browned.
- Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy.
- Remove chicken mixture from the pan; cover and keep warm.
- Wipe pan clean with a paper towel.
- Return pan to medium-high heat; add remaining 2 teaspoons oil.
- Add bell pepper and onion; sauté 7 minutes or until tender.
- Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy.
- Cut foccaccia loaves in half horizontally.
- Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture.
- Arrange cheese over pepper mixture, and sprinkle with black pepper.
- Top with top halves of bread.
- Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes.
- Cut each sandwich into 6 wedges.
Nutrition Facts : Calories 232.3, Fat 9.4, SaturatedFat 4, Cholesterol 67.9, Sodium 423.5, Carbohydrate 8.8, Fiber 1.8, Sugar 4.5, Protein 27.7
Tips:
- To ensure the chicken thighs are cooked evenly, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C) before removing them from the pan.
- To add a bit of smoky flavor to the dish, cook the chicken thighs in a cast iron skillet over medium-high heat until they are browned on both sides.
- If you don't have balsamic vinegar, you can substitute another type of vinegar, such as red wine vinegar or apple cider vinegar.
- To save time, you can use pre-cut bell peppers. However, if you are using fresh bell peppers, be sure to cut them into evenly sized pieces so that they cook evenly.
- This dish can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.
Conclusion:
This easy and flavorful balsamic chicken thighs with bell peppers recipe is a great weeknight meal that can be on the table in under an hour. The chicken is juicy and tender, the bell peppers are roasted to perfection, and the balsamic vinegar adds a delicious tangy flavor. Serve this dish with your favorite sides and enjoy!
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