I added one unexpected pantry ingredient to my Balsamic Chicken And Peppers that creates a glossy, restaurant-quality finish and a secret you’ll want to know.

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I never thought a simple skillet could stop me in my tracks but Balsamic Chicken And Peppers did just that. I keep coming back to that bright tang of balsamic vinegar and the way minced garlic sneaks flavor into every bite.

Its not just dinner, its a little drama on a plate, sweet then sharp then oddly comforting, and it makes me wonder how such few things can do so much. If you love Dinners With Balsamic Vinegar meals, this one will make you curious to taste every layer.

I mess it up sometimes and still go back for more.

Ingredients

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Chicken: Lean protein, keeps you full, soaks up sauce and gives hearty texture.
Bell peppers: Color, vitamin C and fiber, sweet crunch that balances vinegar tang.
Balsamic vinegar: Tangy, slightly sweet, makes sauce rich, bright, and a little sharp.
Honey: Adds sweetness, helps glaze, browns nicely but watch sugar if dieting.
Garlic: Big flavor punch, low calories, antimicrobial and pairs perfectly with chicken.
Olive oil: Healthy fats, helps brown chicken and cook peppers, mild fruity taste.
Onion: Adds sweetness when caramelized, fiber and flavor layer, makes dish cozy.
Cornstarch: Thickens sauce fast, use little to avoid gummy texture, optional.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts, about 3 or 4, cut into 1 inch pieces

2 tablespoons olive oil, divided

3 bell peppers (mix colors if you like), thinly sliced

1 medium yellow or sweet onion, thinly sliced

3 cloves garlic, minced

1/3 cup balsamic vinegar

2 tablespoons honey or brown sugar

1/4 cup low sodium chicken broth or water

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional

1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional for thickening

Fresh basil or parsley for garnish, optional

How to Make this

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1. Pat the chicken pieces dry, season with the kosher salt, black pepper and dried oregano; heat 1 tablespoon olive oil in a large skillet over medium high heat and sear the chicken in a single layer, working in batches so you dont overcrowd the pan, about 3 to 4 minutes per side until golden but not fully done, then remove and set aside.

2. Add the remaining 1 tablespoon olive oil to the same skillet, add the thinly sliced bell peppers and onion, sprinkle a little salt and cook, stirring now and then, until softened and slightly charred, about 5 to 7 minutes.

3. Push the veggies to the side, add the minced garlic and cook 30 seconds until fragrant, then mix everything together.

4. In a small bowl whisk together the balsamic vinegar, honey or brown sugar, low sodium chicken broth or water, Dijon mustard and red pepper flakes if using; pour into the skillet and scrape up any browned bits from the bottom to deglaze.

5. Return the seared chicken to the skillet, stir to coat and simmer gently until the chicken is cooked through (165F) and the sauce is reduced, about 4 to 6 minutes.

6. If you want a thicker, glossy sauce whisk the cornstarch with cold water and stir it into the pan, cook 1 to 2 more minutes until sauce thickens, taste and adjust seasoning with more salt, pepper or a splash of broth if its too tangy.

7. Remove from heat and let rest a couple minutes so the flavors settle, then sprinkle with chopped fresh basil or parsley if desired.

8. Serve hot over rice, pasta or crusty bread, and store leftovers in the fridge for up to 3 days.

Equipment Needed

1. Large heavy skillet, 10 to 12 inch, for searing chicken and cooking peppers, dont overcrowd the pan
2. Chef’s knife for cutting chicken and slicing peppers and onion
3. Cutting board, use a separate one for meat if you can or wash between uses
4. Tongs or a sturdy spatula to flip the chicken pieces
5. Measuring spoons and a 1/4 cup measuring cup for the vinegar, broth and honey
6. Small bowl and whisk or fork to mix the sauce
7. Wooden spoon or silicone spatula to stir and scrape up browned bits
8. Instant read thermometer to make sure chicken hits 165F
9. Plate or shallow dish to rest the seared chicken before returning it to the pan

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, boneless skinless thighs work great, they stay juicier. Cut them into 1 inch pieces and cook a couple minutes longer if needed until the inside hits 165 F.

Q: How do I get a thicker sauce? A: Stir the 1 tablespoon cornstarch with cold water then add it at the end, simmer 1 to 2 minutes until glossy. Or just simmer the sauce longer to reduce it, same result but takes more time.

Q: My peppers went soggy, what did I do wrong? A: Most likely you cooked them too long or at too low heat. Cook over medium-high so they get a little char and stay crisp-tender, and dont crowd the pan or they steam.

Q: Can I make this ahead or freeze it? A: Yes make ahead and refrigerate up to 3 to 4 days. For freezing, cool fully and freeze up to 3 months. Reheat gently so the chicken stays tender. If you used the cornstarch slurry wait and add fresh when reheating for best texture.

Q: Any good swaps for honey or Dijon? A: Maple syrup or brown sugar replace honey fine. If you dont have Dijon, yellow mustard will work but the flavor changes a bit, add a splash more balsamic if you want acidity.

Q: Want it spicier or milder, how? A: Add the red pepper flakes a pinch at a time for heat. To make it milder skip the flakes and use less black pepper. Taste as you go, balsamic can concentrate the heat so go easy.

Balsamic Chicken And Peppers Recipe Substitutions and Variations

Chicken: use boneless skinless thighs (same weight) for juicier, more forgiving meat, or cubed turkey breast if you want lean, or firm tofu or tempeh for a vegetarian version (press tofu first so it soaks up the sauce).
Olive oil: swap with avocado oil or light-tasting vegetable oil for high-heat cooking, or use melted butter for a richer flavor if you don’t mind the extra fat.
Balsamic vinegar: use good red wine vinegar plus a teaspoon of honey or brown sugar to mimic the sweetness, or apple cider vinegar with a splash of maple syrup, or sherry vinegar if you have it.
Cornstarch (thickener): use arrowroot 1:1 for a clear glossy finish, or make a flour slurry (about 2 tbsp flour mixed with cold water for 1 tbsp cornstarch) or just simmer the sauce longer to reduce and thicken naturally.

Pro Tips

1. Pat the chicken really dry and let it sit at room temp for 15-20 minutes before cooking, dont skip this, dry meat browns way better. Use a hot pan and work in batches so the pieces sear instead of steam, and use an instant-read thermometer to pull them at 165F so you dont overcook.

2. For peppers and onions, give the pan some space and dont stir them constantly, let them sit so they get some char and sweet caramelization. If they start to steam, turn up the heat a bit or drain any excess liquid, that little char makes the sauce taste richer.

3. Taste the sauce as it reduces, it can go from bright to too tangy fast. Balance with a touch more honey or a splash of broth if its too sharp, and only add the cornstarch slurry at the end, mix the starch with cold water first and simmer until glossy so you dont get lumps or a raw starchy taste.

4. Let the dish rest a couple minutes off the heat so the juices settle, it makes the chicken juicier. Leftovers actually improve after a few hours in the fridge, reheat gently with a splash of water or broth to loosen the sauce, and add fresh herbs right before serving for brightness.

Balsamic Chicken And Peppers Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I added one unexpected pantry ingredient to my Balsamic Chicken And Peppers that creates a glossy, restaurant-quality finish and a secret you'll want to know.

Servings

servings

Calories

446

kcal

Equipment: 1. Large heavy skillet, 10 to 12 inch, for searing chicken and cooking peppers, dont overcrowd the pan
2. Chef’s knife for cutting chicken and slicing peppers and onion
3. Cutting board, use a separate one for meat if you can or wash between uses
4. Tongs or a sturdy spatula to flip the chicken pieces
5. Measuring spoons and a 1/4 cup measuring cup for the vinegar, broth and honey
6. Small bowl and whisk or fork to mix the sauce
7. Wooden spoon or silicone spatula to stir and scrape up browned bits
8. Instant read thermometer to make sure chicken hits 165F
9. Plate or shallow dish to rest the seared chicken before returning it to the pan

Ingredients

1 1/2 pounds boneless skinless chicken breasts, about 3 or 4, cut into 1 inch pieces
2 tablespoons olive oil, divided
3 bell peppers (mix colors if you like), thinly sliced
1 medium yellow or sweet onion, thinly sliced
3 cloves garlic, minced
1/3 cup balsamic vinegar
2 tablespoons honey or brown sugar
1/4 cup low sodium chicken broth or water
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional
1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional for thickening
Fresh basil or parsley for garnish, optional

Directions

Pat the chicken pieces dry, season with the kosher salt, black pepper and dried oregano; heat 1 tablespoon olive oil in a large skillet over medium high heat and sear the chicken in a single layer, working in batches so you dont overcrowd the pan, about 3 to 4 minutes per side until golden but not fully done, then remove and set aside.
Add the remaining 1 tablespoon olive oil to the same skillet, add the thinly sliced bell peppers and onion, sprinkle a little salt and cook, stirring now and then, until softened and slightly charred, about 5 to 7 minutes.
Push the veggies to the side, add the minced garlic and cook 30 seconds until fragrant, then mix everything together.
In a small bowl whisk together the balsamic vinegar, honey or brown sugar, low sodium chicken broth or water, Dijon mustard and red pepper flakes if using; pour into the skillet and scrape up any browned bits from the bottom to deglaze.
Return the seared chicken to the skillet, stir to coat and simmer gently until the chicken is cooked through (165F) and the sauce is reduced, about 4 to 6 minutes.
If you want a thicker, glossy sauce whisk the cornstarch with cold water and stir it into the pan, cook 1 to 2 more minutes until sauce thickens, taste and adjust seasoning with more salt, pepper or a splash of broth if its too tangy.
Remove from heat and let rest a couple minutes so the flavors settle, then sprinkle with chopped fresh basil or parsley if desired.
Serve hot over rice, pasta or crusty bread, and store leftovers in the fridge for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.