Feel free to adjust the balsamic vinegar and brown sugar to your liking to achieve your preferred level of sweetness and tanginess. For a richer flavor, marinate the chicken breasts in a mixture of balsamic vinegar, olive oil, garlic, and herbs for at least 30 minutes before cooking. Serve with rice pilaf, quinoa, or crusty bread to soak up the delicious balsamic sauce. A crisp Pinot Grigio or Sauvignon Blanc complements the dish beautifully.
Aunt Jules' Balsalmic Chicken with Peppers
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS333
This vibrant Balsamic Chicken with Peppers recipe delivers a symphony of flavors, balancing the savory chicken with the sweetness of balsamic glaze and the colorful medley of sautéed vegetables. A dish perfect for a weeknight dinner or an elegant gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol72 mg
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Fiber5 g
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Protein32 g
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Saturated Fat3 g
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Sodium110 mg
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Sugar13 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 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.
02 Step
Recipe View 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.
03 Step
Recipe View 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.
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Evert Stoltenberg
Jun 14, 2025My family loved this! It's a new favorite in our house." - Jessica P.
Lorenza Williamsonmayert
Dec 26, 2024I reduced the balsamic vinegar a bit more for a thicker sauce. Perfect!" - David R.
Royce Jaskolski
Dec 24, 2024I added some mushrooms and it was even better!" - John B.
Geo Ward
May 8, 2024Absolutely delicious! The balsamic glaze really makes the dish." - Sarah M.
Art Koelpindenesik
Jul 26, 2023I used chicken thighs instead of breasts and it was even more flavorful." - Ashley S.
Ed Hane
Jun 2, 2023Easy to follow recipe and a crowd-pleaser." - Emily K.
Chanelle Glover
May 12, 2023The chicken was so tender and flavorful. Will definitely make again!" - Michael L.