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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!
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


  • 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
1 each: 220 calories, 10g fat (2g saturated fat), 63mg cholesterol, 133mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

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Average Rating:
  • s_pants
    Jun 28, 2014

    We really enjoyed this and so simple to prepare.

  • CarlaChristopherson
    Dec 5, 2011

    No comment left

  • castangs
    Sep 11, 2011

    Eliminated the salt and substituted a salt-free "mural of flavor" herb mix (Penzey's). Ended up using less oil too - very yummy, even the 4 year old loved it. Served with mashed potatoes but would be very good with orzo or roasted potatoes (perhaps with a little Parmesan)

  • claudita
    Jan 4, 2010

    No comment left

  • heidisilvan
    Apr 2, 2008

    No comment left

  • jbvieregge
    Jun 23, 2007

    No comment left