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Roast Chicken Breasts with Peppers

 Roast Chicken Breasts with Peppers
This is a winner in our household. I’m in love with it, too, because this dish goes from start to finish in nearly no time. —Melissa Galinat, Lakeland, Florida
4 ServingsPrep/Total Time: 30 min.


  • 3/4 teaspoon fennel seed, crushed
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 2 teaspoons plus 1 tablespoon olive oil, divided
  • 1 large sweet red pepper, thinly sliced
  • 1 medium sweet yellow pepper, thinly sliced
  • 4 shallots, thinly sliced
  • 1 cup chicken broth
  • 1-1/2 teaspoons minced fresh rosemary
  • 1 tablespoon balsamic vinegar


  • In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4
  • teaspoon pepper, garlic powder and oregano over medium heat for 1-2
  • minutes or until aromatic, stirring frequently. Cool slightly.
  • Sprinkle over chicken.
  • In the same skillet, heat 2 teaspoons oil over medium-high heat.
  • Brown chicken, about 2 minutes on each side. Transfer to an
  • ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for
  • 10-15 minutes or until a thermometer reads 170°.

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Roast Chicken Breasts with Peppers (continued)

Directions (continued)

  • Meanwhile, heat remaining oil in the same skillet. Add peppers and
  • shallots; cook and stir over medium heat until crisp-tender.
  • Add broth and rosemary, stirring to loosen browned bits from pan.
  • Bring to a boil; cook for 4-6 minutes or until broth is almost
  • evaporated. Stir in vinegar and remaining salt and pepper. Serve
  • with chicken. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.