Roast Chicken with Balsamic Bell Peppers

  • klloch Posted: 02/10/10
    Worthy of a Special Occasion

    I deglazed the pan with Sauv. blanc then added the chicken broth. Reduced it down then added the chicken back after done in the oven. Did add a little browned flour to thicken up the sauce. Will make this again.

  • fabfoodie914 Posted: 01/06/10
    Worthy of a Special Occasion

    I really enjoyed this method of cooking chicken - pan sautee and then finish in the oven - it doesn't over cook the meat like can happen with sauteed chicken sometimes. I left out the fennel because I didn't think the kids would eat it and substituted dried sage into the rub. That combo worked well. I also think next time I'll add some other veggies (mushrooms, zucchini, tomatoes...) and decrease the peppers by half. Marscapone potatoes were gobbled up by the kids although I thought they lacked a little kick (like some horseradish), but still very good.

  • grgwldchild Posted: 03/02/10
    Worthy of a Special Occasion

    Was yummy. I made chicken thighs as well since hubby prefers dark meat. The chicken was moist and tasty espeecially with the sauce and peppers ladled on, I made the mashed potatoes as well and they were creamy and rich tasting. I will be making it again.

  • Whygal Posted: 02/18/10
    Worthy of a Special Occasion

    I made this for dinner last night and it was delicious!! I did make a few changes based on the posted reviews: First I deglazed the pan with white wine and skipped adding the remaining olive oil, I added cornstarch to the broth before I added the broth to the pan, and lastly, I did return the chicken to the pan for last 3 minutes of cooking time. I served the chicken with Mashed Potatoes with Blue Cheese and Parsley (CL Jan 01). I would definitely serve this meal to company! Thank you Cooking Light!!

  • Hannelize Posted: 01/18/11
    Worthy of a Special Occasion

    Loved this dish - great flavor. I followed recipe exactly. Served with regular mashed potatoes and broccoli/cauliflower mix. This is a great week day dish, but I will serve it for company also.

  • mauilover Posted: 01/26/10
    Worthy of a Special Occasion

    This was very good. I prechopped the peppers and used red onions instead of scallions; saved a lot of time. Served with garlic mashed potatoes and steamed broccoli. Used some of the sauce to top the potatoes. Delicious.

  • southernblonde Posted: 01/21/10
    Worthy of a Special Occasion

    This was so simple and delicious. Something new to do with chicken breasts and a perfect addition to our weekly rotation. I didn't bother with the oven roasting, just pan-fried as directed until completely done and kept warm til sauce was ready. Husband and kids gave it two thumbs up.

  • nyfoodie Posted: 01/12/10
    Worthy of a Special Occasion

    I wanted to like this because it was so easy but, unfortunately, it was awful. Chicken turned out WAAAAAAAAAAAAAY overdone - pure rubber - due to cooking time and the peppers were way too sweet with the balsamic. I don't know what posessed me to add balsamic to the already very sweet red and yellow peppers. Will not ever try again as is.

  • jazzwood Posted: 01/06/10
    Worthy of a Special Occasion

    Great! Loved the flavors. Served with mashed fingerling potatoes. Family indicated that they would enjoy having this again.

  • bwillia2 Posted: 02/01/10
    Worthy of a Special Occasion

    Great weeknight meal. Served with roasted fingerling potatoes.

  • Laurie18 Posted: 12/29/09
    Worthy of a Special Occasion

    Loved this recipe and would make it again. As for the potatoes well I couldn't find the mascarpone cheese so I did goats milk cheese.

  • TriciaS Posted: 02/11/10
    Worthy of a Special Occasion

    Wonderful! Easy! Great flavor. Made exactly as written in recipe. Next time would probably put little cornstarch in broth to thicken. Very light easy evening meal. Served with rice & veggie.

  • vanessatodd Posted: 01/17/10
    Worthy of a Special Occasion

    My husband and I both enjoyed this immensely. We just used two chicken breasts (because it's just us...) but left everything else the same, which made for a lot of peppers and sauce for both of us, and that is what made it so good. I used a little less fennel than called for and it was the perfect amount of flavor. The sauce was a little thin, but I thought it was suitable for the recipe. I made mashed potatoes with parmesan cheese in place of marscapone, and the sauce was particularly delicious with those. We will make it again.

  • mom2kids Posted: 01/09/10
    Worthy of a Special Occasion

    I was really hoping to enjoy this recipe...I love to try anything with balsamic. For me, the flavors just didn't come together to make it worth the effort. I did have to substitute a green pepper for the yellow but don't think it changed the dish. I did like the method of cooking the chicken - pan frying then oven roasting - the chicken was very moist.

  • luv2cook99 Posted: 01/21/11
    Worthy of a Special Occasion

    This is the second time I made this recipe - You have to try it! It is Excellent, love the different color peppers with the balsamic sauce. I am not a fennel fan so I substituted thyme which worked very well. It is now on my regular recipe rotation.

  • lizardstew Posted: 04/11/10
    Worthy of a Special Occasion

    I loved this meal, as did my husband and a friend I had over for dinner. It's quick and easy, but tastes like it took hours to make! The sauce is like a gourmet sauce. I'll make this one again!

  • BeckiSue Posted: 05/02/10
    Worthy of a Special Occasion

    This was very easy to make and extremely flavorful. Will definitely make again. Fresh rosemary and fennel are key ingredients that cannot be skipped.

  • ReconJF Posted: 12/27/09
    Worthy of a Special Occasion

    This recipe came together very easily. My husband raved about it. The mascarpone mashed potatoes (recommended side dish included in the Jan 2010 issue) were a great complement. Delicious!

  • ProgammingChef Posted: 02/07/10
    Worthy of a Special Occasion

    Admittedly I screwed up a couple things with this dish (I forgot the rosemary and other seasonings for the peppers in the end) but I still thought it was very tasty. The chicken was flavorful and moist. Definitely looking forward to making this again and making it perfect!

  • aeiouyw Posted: 01/03/11
    Worthy of a Special Occasion

    Very little taste. Needs to be taken up a notch.

  • colindmom Posted: 01/14/10
    Worthy of a Special Occasion

    I made this recipe exactly as stated and it came out perfect. The spice rub on the chicken was very flavorful and the sweet peppers were a nice contrast to the savory chicken. I love that it came together so quickly. I will definitely make this again.

  • trophymomha Posted: 01/18/10
    Worthy of a Special Occasion

    This chicken recipe was very easy and quick for a weeknight supper. I agree with the other readers that you really have to watch the cooking time or the chicken will come out overdone and rubbery. I had chicken breasts of different thicknesses and it was difficult to cook them to properly. Next time I will pound them to the same thickness if necessary. That said, my family really enjoyed this dish. The peppers were delicous and the balsamic vinegar made a wonderfully flavorful sauce. I did not add the fennel seed because my family doesn't like it, but other than that I made it as written. I served it with mashed potatoes to sop up the sauce, as suggested and the leftover chicken and peppers were delicous over greens with a balsamic vinigarette. Will definitely make this again.

  • barbi3142 Posted: 01/20/10
    Worthy of a Special Occasion

    This is ok, nothing really special. If you have a bunch of peppers you need to cook this is a good way to use them, but don't go out and buy a bunch of peppers to make this one.

  • KimInOhio Posted: 05/13/10
    Worthy of a Special Occasion

    We really liked this dish. It was simple. The fennel seed really gave it a flavor different that your every day chicken. I will add this to my regular chicken rotation! I doubled the sauce as suggested, and served with the Mascarpone mashed potatoes.

  • Lbwilk Posted: 02/03/11
    Worthy of a Special Occasion

    Really good recipe.

  • Belanos Posted: 03/20/11
    Worthy of a Special Occasion

    This was so good; it's a keeper. I served it with brown rice and a green salad. I thought the amount of sauce was okay; it was thick and syrupy, but if you prefer a sauce that is less syrupy, or you want a lot of it, you probably should increase the amount of liquid.

  • shannon9585 Posted: 10/06/10
    Worthy of a Special Occasion

    This was a really flavorful meal and very easy to prepare. I will definitely make it again. I followed the recipe pretty much exactly as written and I'd say it took me about 30-40 minutes. Hubby says it tastes like sausage and peppers, but with chicken (in a good way!). I agreed, the fennel makes a nice addition and goes great with the balsamic sauce and bell peppers.

  • skspillman Posted: 01/15/10
    Worthy of a Special Occasion

    I found I had to cook the chicken several minutes longer in order for it to be done. Like one of the reviewers below, I found the sauce to be quite thin. And it turns out that no one in my household besides me likes fennel and rosemary, so I won't be making this again. Overall this dish was okay but nothing special.

  • sprinkles Posted: 01/19/10
    Worthy of a Special Occasion

    This was such a delicious easy dish! It is a keeper for sure!!! I would make it for company and serve with rice...

  • Darienne Posted: 04/04/10
    Worthy of a Special Occasion

    Made this for a Sunday dinner. It was really good and everyone liked it. Next time I would double the amount of spice though and follow other recommendations to thicken the sauce. My husband, who is not a big chicken fan, thought it was really good. I'll definitely make this again.

  • heckysue Posted: 01/27/10
    Worthy of a Special Occasion

    This was soooo tasty and easy! I think the fennel made a HUGE difference on the chicken and blended so nicely with the peppers laced with fresh rosemary. My husband loved it as well, and I will be trying the seasonings from the chicken on a pork tenderloin next! We just had this as a weekday meal but it would go nicely with polenta to soak up the sauce. Delish!

  • Karen64 Posted: 02/02/10
    Worthy of a Special Occasion

    I made this receipe just as stated and I thought the chicken didn't have enough taste - pretty bland. Had some lovely bell peppers to use and thought this sounded perfect. Made with mashed potatoes. Would not make again - there are much better receipes out there.

  • jkf330 Posted: 01/07/10
    Worthy of a Special Occasion

    I made this last night and was very disappointed. It sounded so delicious and was really just so-so. I paired it with roasted baby red potatoes and roasted cherry tomatoes with mozzarella balls (a tiny caprese salad). I could have had the side dishes alone and been fine with dinner. The chicken was completely over-powered by the fennel, it was all I could taste. The peppers wouldn't have been bad, but they ended up soggy from all the broth and I could barely taste the balsamic. I might use this recipe as inspiration in the future but I would never prepare it as stated again.

  • saracat Posted: 01/06/11
    Worthy of a Special Occasion

    This was awesome. I made a few changes out of necessity; I accidentally thawed thighs instead of breasts, so that is what I used, I only had red bell pepper and used white onion instead of shallot. Still came out fantastic; served with baked potatoes.

  • carol52johns Posted: 01/20/10
    Worthy of a Special Occasion

    Yum! I made this tonight and my husband and I loved it. The only substitute I made is that I used only 2 chicken breasts totaling about 1 lb and pounded them slightly. We decided to add this to our regular repertoire. The only change I'll make next time is less salt.

  • allispeaks6 Posted: 01/20/10
    Worthy of a Special Occasion

    This was a great recipe, very flavorful. I would not use as much pepper next time, but I am not a big pepper fan. I also made an additional serving of the sauce and my family used it all (4 servings of chicken + extra sauce). I served it with baby spring greens under the chicken and sauce and mashed potatoes. I would definitely make this again.

  • camillethecook Posted: 01/20/10
    Worthy of a Special Occasion

    This was out of this world! I make an enormous amount of different recipes, and usually, just because of variety, don't make the same thing twice, but this will defintely be made many, many times. My husband and kids loved it, too!

  • laebrown Posted: 02/06/10
    Worthy of a Special Occasion

    The spice medley required of this dish was simple and on-hand (all I had to buy were red bell peppers), but made the meal taste like I had put a significant amount of effort in. I used yellow onion instead of shallot and sprinkled in some extra garlic powder. The chicken came out great, and the bell peppers were much more than what I expected them to be. Served with some asparagus sauteed in olive oil/ lemon juice/ minced garlic/ S&P and Pillsbury Flakes biscuits. Simplest fancy meal I've ever made! :)

  • Saecca Posted: 03/07/10
    Worthy of a Special Occasion

    Very good. My husband said it was something like you would get at a restaurant. It took a bit longer for the chicken to cook, but that was the only change from the recipe. Pretty easy to make too.

  • Marcianno Posted: 02/01/10
    Worthy of a Special Occasion

    Wow! This was so yummy. I followed recipe (the chicken portion) as stated; served with Trader Joe's Brown rice and Green Giant Steamed veggies. The smells that permeated the kitchen while I cooked were quite honestly intoxicating. There is nothing better than creating a dinner such as this and sitting down to appreciate it with the ones you love. De-lish!

  • j2saint Posted: 05/17/10
    Worthy of a Special Occasion

    We loved this recipe. We followed the advice and doubled the sauce. I used 3 large shallots, and two large each of red and yellow bell peppers. It was a huge hit, and I will be making it again!

  • Tferrari1 Posted: 08/20/10
    Worthy of a Special Occasion

    Delicious and good for you. I will make this again! I added more shallots and onion.

  • savsgram Posted: 01/20/10
    Worthy of a Special Occasion

    very easy, very good. of course I love anything with Balsamic vinegar

  • Marzena Posted: 01/03/10
    Worthy of a Special Occasion

    This is a wonderful recipe! I added extra balsamic for an extra kick. I made it with couscous and sauteed spinach with garlic.

  • rmiller415 Posted: 01/26/10
    Worthy of a Special Occasion

    We don't like fennel so I used a chicago steak seasoning, but other than that, prepared the chicken as directed. LOVE this method! I did try to take a shortcut by using frozen bell pepper/onion strips, but I think that resulted in the pepper part being a little soggy. The flavor, however, was fabulous! I served it with mashed potatos (instant, of course). Will add to the rotation.

  • bravekatie Posted: 02/02/10
    Worthy of a Special Occasion

    I'm giving this three stars because admittedly I am not a huge fan of fennel, pepper, or oregano, three of the five spices in the spice rub. But I used them anyway in the interest of expanding my horizons and learning to like things I don't like. I also couldn't find fresh rosemary, which I love, so that could have vastly improved this dish over the dried rosemary I used. My husband really liked the recipe, I was pretty meh about it. It was easy, I'll give it that.

  • PetalWishes Posted: 01/10/10
    Worthy of a Special Occasion

    This recipe was delicious, followed it exactly. I do, however, love the taste of fennel, which is pretty dominant in the flavoring/spice rub. I made it with the the recommended Marscapone Mashed Potatoes on the side - great pairing and the potatoes were so creamy. Making it again this week!

  • kathyferg Posted: 02/16/10
    Worthy of a Special Occasion

    This was yummy! loved the peppers! served w/ cauliflower mash.

  • JManis Posted: 02/21/10
    Worthy of a Special Occasion

    Absolutely wonderful! The chicken was incredibly tender and moist with lots of flavor. The Mascarpone Mashed Potatoes really complimented the dish. All my husband and I had to do was add a small tossed salad to round out the meal. I will definitely make it again and will add to my list of dishes I like to serve company.

  • auntamanda Posted: 04/24/10
    Worthy of a Special Occasion

    I thought that the chicken was really good but not great. When I make again I will double the sauce. The bell peppers were very good and went great with mashed potatoes.

  • jhoffma3 Posted: 03/07/10
    Worthy of a Special Occasion

    The mashed potatoes are key!

  • GracieNoel Posted: 10/07/10
    Worthy of a Special Occasion

    Really enjoyed this, and it was easy to make. Served with mashed potatoes, and it was good to have something to put the gravy over. I usually really like bell peppers, but didn't love them in this recipe. May try a different green vegetable next time.

  • lashoultz Posted: 01/04/11
    Worthy of a Special Occasion

    My husband and I did not enjoy the taste of this at all. Will NOT make again and would not recommend. Unusual because we typically really enjoy most recipes from Cooking Light, but this one was not even edible to us.

  • elaine419 Posted: 01/13/10
    Worthy of a Special Occasion

    Iwas not impressed by this dish. Yes, it was easy and it is certainly healthy. But the chicken had none of the flavor of the balsamic sauce, and I thought the sauce was far too runny. I'll eat all of the leftovers but will not make again.

  • chefbille Posted: 01/14/10
    Worthy of a Special Occasion

    Based on the reviews of this dish, I decided to tinker with the recipe a bit (which I know some feel is a no-no). I omitted the fennel and instead used 1/2 tsp. dried basil in the rub. For the peppers/sauce, I made it more of an italian flavor by adding 3 TBSP tomato paste, 1/4 tsp. more basil, and a splash of marsala wine instead of the balsamic. Delicious!

  • calsmom1020 Posted: 01/15/10
    Worthy of a Special Occasion

    I thought this recipe was excellent! It had a lot of flavors that just meshed well with each other! It's great as left overs also!

  • FatDonnie Posted: 02/15/10
    Worthy of a Special Occasion

    This dish was excellent and easy to make. I didn't have any fresh rosemary so I used dry. I cut the recipe in half for 2 -- cooking time for the sauce to reduce is a little shorter but it came out a pefectly syrupy finish. I served over basmatic rice with a crusty multi grain bagette.

  • Leahbnc Posted: 01/18/10
    Worthy of a Special Occasion

    Wow, this recipe was easy to prepare and tasted great! My husband didn't care for the rosemary, so next time I will use less, or omit. My kids loved it too!

  • jeanpierce Posted: 01/10/10
    Worthy of a Special Occasion

    We loved this chicken but, needed to at least double the spice rub...and the balsamic sauce could have been thickened a little...potatoes were outstanding and have made them with other dishes..

  • Veronica22 Posted: 01/15/10
    Worthy of a Special Occasion

    My husband and I really liked this dish. The sauce is great on top of the potatoes, and it feels like a very hearty winter meal even though it was light. My husband finished all of the peppers even though he usually never finishes vegetable dishes. I will definitely make this again.

  • crimsontidefan1 Posted: 01/12/10
    Worthy of a Special Occasion

    Anything healthy that my picky husband will eat is well derserving of 5 stars. I did however omit the fennel (I am not a fan of this). I also let the sauce cook down a little more. Overall I loved the recipe and will cook it again.

  • justine1585 Posted: 02/02/10
    Worthy of a Special Occasion

    I made this last night and it will definitely make it's way into my rotation in the future! The seasoning for the chicken was very tasty, and the fennel added a nice flavor. I used to not be a huge fan of bell peppers, but these were delicious. My husband would not stop raving about this dish. We don't like mashed potatoes much, so I served it with brown rice.

  • Stacy120 Posted: 02/04/10
    Worthy of a Special Occasion

    My husband and I loved this recipe. I didn't use the fennel because I didn't have any, but just added a little more oregano. I also used dried rosemary, which didn't seem to matter much, as the dish was great. Will definetly be making again on busy night.

  • marylandcook Posted: 01/20/10
    Worthy of a Special Occasion

    This was delicious! My boyfriend and I completely enjoyed it! Only change I made was instead of using the fennel, I used 21 Seasoning Salute from Trader Joe's. Turned out perfectly!

  • steponme Posted: 01/18/11
    Worthy of a Special Occasion

    2nd time I've made this chicken recipe. The herbs & spices marry well together on the chicken; very moist. When the peppers and balsamic sauce are added it knocks it out of the park! Served with garlic mashed potatoes, green salad and french bread.

  • AshleyWilliams Posted: 01/20/10
    Worthy of a Special Occasion

    My husband and I really enjoyed this recipe. The chicken had a fabulous flavor and the balsamic peppers added a great taste. This was something that was quick and easy to make...and the ingredients were something that I already had in my pantry. I served this with garlic mashed new potatoes, which was a great side. This meal is definitely a new favorite for us!

  • Terri97306 Posted: 02/06/10
    Worthy of a Special Occasion

    Really nice complexity of flavors. I did thicken the sauce a bit with some whole wheat flour. My husband and I both raved about it. Served it with curried couscous (out-of-the-box :)), which was a wonderful accompaniment. Will definitely be making this again for company.

  • Essbee Posted: 01/19/10
    Worthy of a Special Occasion

    Quick, easy, delicious. Next time I would crush the fennel better/more. I love seeds, but maybe not so large (in this recipe.) The peppers were a big hit. Two nine year olds (mine and a playdate) both had seconds -- fennel, rosemary, peppers and all. Will definitely make again!

  • peggysu Posted: 02/07/10
    Worthy of a Special Occasion

    This was good. I used shallots instead of onion and some thinly sliced fennel bulb because I did not have enough bell pepper. I decreased the fennel seed to 1/2 teaspoon. It was a very good dish.

  • RKCinDT Posted: 01/17/10
    Worthy of a Special Occasion

    Loved the recipe! It has a variety of great flavors and the aroma while cooking is to die for. I agree with some of the prior posts regarding the chicken. You must be careful not to overcook the chicken, watch the cooking times. My chicken breasts were thicker than average so I extended the cooking time to about 15 minutes. I don't like fennel so I eliminated it from the recipe. Still turned out very good. I will make this dish again. I also cooked my peppers longer than the recipe stated to absorb the broth. It is quick enough to add to every day meals. Bon Appetit!

  • puttrick Posted: 03/30/11
    Worthy of a Special Occasion

    Instead of using the marscapone cheese and yukons, I used the same amount of red potatoes, roasted them in the oven for about 15 minutes at 400 mashed them up with some half & half, butter, 2 tbs of finely chopped rosemary, salt and pepper, and about a cup of gorgonzola crumbles. My in-laws beg me to make the chicken and potatoes every time we get together. 5 STARS ALL THE WAY!

  • shannon19 Posted: 03/17/10
    Worthy of a Special Occasion

    My husband and I really liked this and will have it again. It is quick to prepare and the vegetables can be cut up in advance which helps. I made the recipe as written except I used onions instead of shallots and I didn't have fresh rosemary so I used dry. I think it would be good without the rosemary too, the chicken has a really nice flavor and the rosemary is a pretty strong taste. I served it with brown rice and a salad. Another reviewer mentioned something about using the same amount of seasoning for 2 servings as for 4 servings as written, I did the same thing and I would definitely recommend that. If I make it for 4 I will double the spices in the rub. Delicious!

  • js628205 Posted: 08/24/10
    Worthy of a Special Occasion

    I made this for my boyfriend and his brother. They gave it 5 stars and said I needed to make it soon. Later that week I made it for my family. My sister and dad both said it was the best chicken they've ever had. If you're looking for an easy chicken dish that packs a punch on flavor, this is it!

  • lammie Posted: 03/02/10
    Worthy of a Special Occasion

    Delicious and easy. I will definitely make this again and will use it for company! I loved that it only took 40 minutes. I didn't have fennel seed, so I added a drop of anise to the pan when cooking the chicken. We loved the sauce for the peppers and it reduced perfectly. Because we were short on time, we used Ore Ida Steam & Mash potatoes to make the mascarpone mashed potatoes.

  • DeltaDavis1913 Posted: 02/21/10
    Worthy of a Special Occasion

    Excellent recipe which i've made three times in one month. Kids love it without the peppers and the seasoning on the chicken alone is delicious. Nice mix of herbs which transport everyday chicken to something exotic.

  • ErinLizabeth Posted: 04/16/10
    Worthy of a Special Occasion

    I loved this one, it really is delicious. I'm not sure I'd make it for a special occasion, but I've added this to my collection of go-to recipes for dinners at home. I served it with brown rice. I think next time I'll add a little more balsamic to make more of a sauce, since the rice was a little plain alone.

  • DApplegate Posted: 04/06/10
    Worthy of a Special Occasion

    Very savory! Will make this again, but will double the sauce. Great on the mascarpone potatoes.

  • jfinzel Posted: 01/09/11
    Worthy of a Special Occasion

    First time I make a recipe I try to make it without any changes but in the middle of making this I found I didn't have any rosemary so I used thyme instead and it was still sooo good. Next time I will use the rosemary though just to see. I served it with the Mascarpone Mashed Potatoes on this menu. This is going in the 'frequent' rotation.

  • thatonelady Posted: 12/02/10
    Worthy of a Special Occasion

    My absolute favorite chicken recipe! Love it!

  • JessicaLuu Posted: 06/06/10
    Worthy of a Special Occasion

    I have made this about five times since this recipe was published. It is super easy to make and really delicious. I never knew how much I loved the licorice like taste of fennel before this recipe, and now I try to put fennel in everything. I use at least two large shallots, and the last time I replaced one of the bell peppers with sliced vidalia onion. I usually make this with mashed potatoes to soak up the yummt gravy, but last time I made baked sweet potatoes that I thought worked well against the tang of the balsamic vinegar. This is a very quick recipe, too. From start to finish it takes about 40 minutes.

  • pdhanna429 Posted: 08/09/10
    Worthy of a Special Occasion

    This was very tasty and easy to make. I usually have all the required ingredients on hand which helps. Also made the marscopone mashed potatoes with it, also delish!

  • TravelBee Posted: 07/05/10
    Worthy of a Special Occasion

    My husband and son loved this! Easy and quick to prepare.

  • raesgamma1 Posted: 03/08/11
    Worthy of a Special Occasion

    I followed the recipe but I guess I have to disagree with everyone else. I didn't care for it at all. I found it to be very dry. While everyone ate it, I don't think anyone would ask for it again. Sorry!

  • ckemmet Posted: 07/15/10
    Worthy of a Special Occasion

    I made this tonight..it was easy but I changed it slightly. My husband does not like fennel, so I skipped it and I thought I bought boneless breast but I didn't. I also used Vidallia onions and mushrooms and doubled the chicken broth and balsamic vinegar. My husband is also very picky and enjoyed this meal and said that I could make it again. I am not a big fan of rosemary so I only used 3 little leaves and chopped it up small.Very healthy recipe!

  • lalala706 Posted: 12/31/10
    Worthy of a Special Occasion

    FANTASTIC!! I made exactly as stated, except for the time for the chicken in the over as the breasts were pretty thick. I also made the mascarpone potatoes that were included in the menu- YUM!! Will make again- gourmet enough to serve to guests and oh so easy to make with hardly any prep

  • srkenney Posted: 10/07/10
    Worthy of a Special Occasion

    It took a bit longer to make this recipe than I would normally like for a weeknight meal, but my husband and I really enjoyed the flavor of the peppers on top of the chicken. I would not include the word "balsamic" in the recipe name myself, as I did not find the balsamic flavor very strong and the recipe didn't use much at all. I did not make any alterations to the recipe, and I served it with the suggested side of Mascarpone Mashed Potatoes. I would probably make this again on a night when I had more time to make dinner.

  • ajmonmurphy Posted: 10/25/10
    Worthy of a Special Occasion

    This recipe was delicious! The flavors were amazing. The peppers taste like they were cooked with sausages. I had to cook it a little longer than specified.

  • kgw249 Posted: 08/30/10
    Worthy of a Special Occasion

    This was a great dish that tasted delicious. While it does take a little while to prepare, it's well worth the effort!

  • sarahlouise7 Posted: 11/06/10
    Worthy of a Special Occasion

    LOVE this! Super easy and simply delicious!

  • Lourdes33054 Posted: 10/12/10
    Worthy of a Special Occasion

    Love,Love, Loved it!

  • Yorkielover28 Posted: 11/22/10
    Worthy of a Special Occasion

    Amazing!!! Even my picky food eater husband loved this one. Thank you for the amazing receipe.

  • 2foodie Posted: 10/21/10
    Worthy of a Special Occasion

    I made this for my husband, daughter and son-in-law. We all thought it was great! Good enough for company. I served this with mascarpone mashed potatoes. A big hit!

  • Rynnal Posted: 10/14/10
    Worthy of a Special Occasion

    I'm definitely making this again. :) My parents are fussy eaters and they liked the dish. It does need to have the sauce doubled though! I also added more vegetables then the recipe called for and served it over rice. It's a good meal to serve every now and then.

  • easystreet Posted: 01/17/11
    Worthy of a Special Occasion

    THIS WAS TERRIFIC AND EASY! I THICKENED THE PEPPER SAUCE WITH CORNSTARCH AND WATER BUT OTHER THAN THAT..YUMMY!

  • Jor606 Posted: 01/09/11
    Worthy of a Special Occasion

    This recipe was quick, easy, and delicious! Highly recommended!!

  • Andee33180 Posted: 01/09/11
    Worthy of a Special Occasion

    OUTSTANDING AND EASY! Never thought the two would go together! Next time I will increase the amount of fennel seed. This is a 10, I'll be making it over and over and over again! THANK YOU!

  • DorotGarlic Posted: 01/04/11
    Worthy of a Special Occasion

    Instead of using powder herbs, you can use fresh herbs right out of your freezer... www.mydorot.com Best kitchen secret that is taking over America!!!

  • tnkerbelle86 Posted: 03/20/11
    Worthy of a Special Occasion

    This recipe was very good and looked really pretty on the plate. I would not hesitate to serve it for guests. I am not a huge fan of fennel, so I substituted it for thyme on my chicken breasts, but I still did crushed fennel seeds on my husband's chicken (He loved it). It turned out great! Also, I sauteed fresh baby bella mushrooms with the peppers. Will make this again.

  • RonAnderson Posted: 05/05/11
    Worthy of a Special Occasion

    Great recipe easy to prepare, you may want to increase the dry spices slightly

  • Kanbrooks Posted: 05/01/11
    Worthy of a Special Occasion

    Love the fennel seed in this recipe! I crushed the fennel with my mortar and pestle. I added fresh minced garlic with the peppers toward the end of the saute. I don't care much for rosemary, so I substituted basil. I served with cous cous which was just perfect with this dish. This is a keeper, as I really enjoyed this dish!

  • tdprost Posted: 07/07/11
    Worthy of a Special Occasion

    Great Recipe! Would add onions next time and double the rub if making 4 chicken breasts. Overall a fantastic rub and sauce. If one doesn't care for bell peppers sub in other veggies. Overall a lovely colorful presentation and tasty recipe!

  • sondraj Posted: 08/24/11
    Worthy of a Special Occasion

    The fennel in the spice rub gives this chicken a wonderful flavor and the balsamic peppers are the perfect complement. I made this recipe with skin-on, bone-in thighs instead of skinless, boneless breasts so I roasted the chicken in a 425 degree oven for 35 minutes. Otherwise I followed the recipe exactly as written. I served the chicken with crusty french bread but I think it would be very good with couscous. I would definitely serve this for company.

  • Karmelle Posted: 07/24/11
    Worthy of a Special Occasion

    I followed this recipe exactly except I added some corn starch and it turned out great! My husband asked me to make it again.

  • Magpie63 Posted: 09/12/11
    Worthy of a Special Occasion

    This was pretty good. I didn't love the flavor of the peppers, but I liked the chicken with the rub (especially the fennel). I added some fresh garlic to the pepper/shallot mixture -- it just seemed like it needed some "vitamin G." Served this with mashed potatoes. I think next time I'll add a little chunk of goat cheese to the plate.

  • athornbu Posted: 09/25/11
    Worthy of a Special Occasion

    Excellent recipe! I used 2 chicken breasts and deglazed the pan with 1 cup of Sauvignon blanc prior to adding the chicken broth. Instead of fresh peppers, I used a frozen stirfry pepper blend to save a little time and money! I also returned the breasts to the pan for a few minutes to rest in the sauce and served with a salad and simple herb mashed potatoes. The dish was soooo flavorful and with just the 2 pieces of chicken, had plenty of sauce and veggies. I will definitely make this again!

  • incremona Posted: 11/08/11
    Worthy of a Special Occasion

    I followed the recipe as written except I did not add the salt or the shallots. My husband and I enjoyed the chicken but decided we would have liked it even more if we had used the red wine vinegar to give the sauce a sharper edge. I served this with rice but the potatoes are probably a better choice with the thin sauce. I will definitely make this dish again.

  • LouisePearl Posted: 12/05/11
    Worthy of a Special Occasion

    This is tasty and very easy. The flavoring is just a little different than the usual, I think because of the fennel. I served it with cooked greens, and it was very good, but when I do it again, I want to include some garlic potatoes!

  • LauBuck Posted: 01/05/12
    Worthy of a Special Occasion

    This is fantastic, especially with the mascarpone mashed potatoes in the magazine.

  • Ben624 Posted: 11/18/11
    Worthy of a Special Occasion

    I loved this recipe. I followed it as written but the chicken took closer to 15 minutes (rather than 10) in the oven to get to around a 160 degree internal temp. Next time I would use a little extra balsamic and broth (or also some other liquid). I'd like to end up with more sauce since it was so delicious. I used some of the extra rosemary on hand to make rosemary garlic mashed potatoes. It was the perfect compliment.

  • cyndemmm Posted: 02/25/12
    Worthy of a Special Occasion

    Enjoyed this dish tremendously. Made it as directed. Very tasty with the variety of flavors.

  • NikkiandMark Posted: 02/17/12
    Worthy of a Special Occasion

    This was a really easy, tasty dinner, especially for a weeknight. My husband does not care for the flavor of fennel, so I crused up some coriander seeds to use instead. The seasoning was delicious. And, instead of pan roasting the chicken and then putting it in the oven, he grilled it on our charcoal grill. So, all I had to do was saute the peppers (and red onions, instead of shallots) and make the sauce, which made me happy! I served it with some steamed fresh green beans, which also went very well with the sauce and peppers.

  • tinatinagirll Posted: 03/02/12
    Worthy of a Special Occasion

    wow it tastes just like balsamic vinegar. I find that sooooo cool cuz balsamics cool. hehehehehehe i love vinegar! Even vinegar ice cream! It is outstanding but my mom says it is weird -_________________- <--------------- hahaha asian face! (you gotta loveeee asians)

  • principalcookin Posted: 03/13/12
    Worthy of a Special Occasion

    Lovely to the eyes and tasty to the mouth! I made the recipe as directed, however I did add 2 tsp. chopped garlic to the vegetable saute. The sauce was a little thin so I thickened it with a little cornstarch mixed with cold water. My family loved it! This recipe was even better the next day. A lovely green salad, mashed potatoes and some crunchy bread made a great dinner. Finish the meal with some fresh berries (strawberries, blueberries, and raspberries) and it is perfect any time.

  • lu1209 Posted: 02/28/12
    Worthy of a Special Occasion

    Really tasty. Even my very picky 10 year old liked the chicken (not the peppers!). Served it with Israeli couscous cooked in chicken broth with some fresh rosemary tossed in at the end. It was a great compliment to the chicken and peppers.

  • shakespeare6710 Posted: 02/04/13
    Worthy of a Special Occasion

    Really good and easy to make. I served it with roasted potatoes and tomato slices. My kids ate it without the peppers. Definitely will make again.

  • purlgirlCT Posted: 03/11/13
    Worthy of a Special Occasion

    This recipe, served over creamy polenta (recipe here: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=310357470) was a special treat. Rich flavors that blended beautifully and it was perfect over the creamy, cheesy polenta. Nom!

  • psjohnso Posted: 04/22/13
    Worthy of a Special Occasion

    I thought the sauce was a little watery. I would add some flour next time. However, very flavorful and will make again!

  • margeinHI Posted: 03/05/12
    Worthy of a Special Occasion

    I made this for my husband and some friends last week and everyone said "it was a keeper". I followed the recipe but used a very good balsamic vinegar and it was delicious. I've already passed the receipe on to other people. I did the orzo just plain and the sauce was great on that too.

  • lrose17 Posted: 10/27/12
    Worthy of a Special Occasion

    I thought the recipe was actually fairly bland. The chicken was flavorful enough, but the peppers could have used more of a glaze, not a watery sauce.

  • MMMMauskapf Posted: 12/13/12
    Worthy of a Special Occasion

    This was great!Very quick to prepare and tasty. The best side for this dish is a plain carb (like rice, couscous, mashed potatoes) because the sauce is so good you can use it on that. Will absolutely make again! Eating it for lunch leftovers today!

  • Robinduncan Posted: 01/23/13
    Worthy of a Special Occasion

    I really liked this recipe. I used an electric skillet to cook the entire dish. I pounded the chicken flat, sprayed with a bit of PAM and rubbed the spices on the breasts. Cooked peppers as in the recipe but for not quite as long since I like the peppers with a bit of texture. Then sauteed the chicken breasts in a bit of olive oil in the electric skillet: 3 min on one side and 2 minutes of other.

  • nursekayla Posted: 07/25/12
    Worthy of a Special Occasion

    my family loves this recipe! Especially with blue cheese mashed potatoes!

  • ChefAmandaLynn Posted: 11/15/12
    Worthy of a Special Occasion

    Amazing, quick easy, and a perfecct balance of flavors. The mascarpone mashed potatoes paired with it in the magazine really make the dish. Read my full review at http://www.dishoverdinner.com/2012/11/roast-chicken-with-balsamic-bell-peppers.html

  • GatewayCook Posted: 04/08/13
    Worthy of a Special Occasion

    This was okay-nothing special. The best part of the meal was the polenta I made to go with it. If I make it again, I'll reduce the vinegar, but I worry that the peppers will be a soggy mess.

  • CAgirlinIA Posted: 04/05/13
    Worthy of a Special Occasion

    I gave this recipe 5 stars in spite of the fact the sauce DOES need thickening (I used a tiny bit of flour whisked into some water since I forgot to add it to the chicken broth). However, the flavors of this dish are amazing! Since I happen to LOVE fennel I used that spice and next time I make this I may actually use the spice plus fresh, sliced fennel instead of the shallots - we'll see. In all honesty I didn't notice the balsamic flavor, only the fennel and the rosemary. Since I am watching my calories I baked a russet potato and then smashed it up with salt, pepper and just a bit of olive oil and served the chicken, peppers and sauce over it for my husband and I - he had two thighs and I had a breast. And a green salad on the side. LOVED it!

  • websteph Posted: 12/21/12
    Worthy of a Special Occasion

    This is a superb recipe! I make it using my fresh bell peppers from http://www.wishfarms.com/

  • nola0107 Posted: 05/09/13
    Worthy of a Special Occasion

    This was just ok. Definitely edible but nothing exciting. I won't make it again. There are way more exciting & tasty CL recipes out there.

  • sobgila Posted: 03/06/12
    Worthy of a Special Occasion

    Thought this was OK.. Followed suggestions on site and added some corn startch and used white wine to de-glaze. I cut up chicken and served over brown rice and perhaps that ended up diluting the sauce too much, as the flavors were not as prominent as I would have thought.

  • Tim964 Posted: 02/26/13
    Worthy of a Special Occasion

    Love this - great way to give boring old chicken a new flavor.

  • Todd6263 Posted: 07/22/12
    Worthy of a Special Occasion

    Easy to make, I loved the chicken seasoning. For me there was not enough balsamic in the peppers. Overall, we enjoyed it and will make this recipe again with a few tweaks.

  • JohnBLee Posted: 01/19/13
    Worthy of a Special Occasion

    I made this today for my wife & I, & it was delicious. I made a few minor changes in order to use what I had on hand (onions instead of shallots, 4 oz sliced mushrooms, some fresh oregano). I also pounded the chicken breast to about 1/2" to make it more tender. Served it with some wild rice. We both enjoyed it very much, and I will be making it again very soon.

  • Carolnic Posted: 01/16/13
    Worthy of a Special Occasion

    Made this for dinner today. Quick, easy and very delicious. My husband was very happy as he loves balsamic vinegar. Had some parmesan squash on the side. Will certainly make this dish again.

  • jjjamstou2 Posted: 11/21/12
    Worthy of a Special Occasion

    Made this for dinner in a hurry last night. It was delicious. My son who has to drown all meat in barbeque sauce didn't even reach for the bottle. I made it exactly like the recipe except that I didn't have fresh rosemary, so I sprinkled some dried rosemary on it at the end. I am getting so tired of chicken, but I liked the flavor enough to eat the whole thing. Be sure to pour some of the liquid from the peppers onto the chicken when serving. We had this with some parmesan roasted asparagus and it made a great meal.

  • higgins439 Posted: 06/07/13
    Worthy of a Special Occasion

    Hands down, this is my favorite recipe ever. Its low calories, easy to make, and has tons of flavor. I like to serve it over baby reds instant mashed potatoes. Everyone I have served this to LOVES it!!

  • ChickinSanDiego Posted: 04/17/12
    Worthy of a Special Occasion

    Love this recipe...so easy to make, and tastes great. I serve this with mashed potatoes and throw extra sauce on top!

  • CarolKRN Posted: 02/11/14
    Worthy of a Special Occasion

    We really enjoyed this tonight. I did substitute a sweet onion for shallots and like another reviewer, I added portabella mushrooms. We ate with roasted balsamic veggies and cheesy smashed cauliflower for a dinner with <600 calories!!! Nice flavors in the seasoning too! Thanks!

  • bbtpenfield Posted: 02/12/14
    Worthy of a Special Occasion

    It was OK, but needed more flavor even with the Balsamic (which I love). Might try it again but with my own spin on it.

  • jmeleeS Posted: 09/26/13
    Worthy of a Special Occasion

    Good, but truly nothing special. It's just an italian seasoned chicken with sauteed bell peppers and balsamic vinegar. Good flavors, but not a meal you really need a recipe for in the end. I omitted the fennel as we do not care for that spice, but otherwise made as directed. Served with mashed Yukon Gold potatoes for a full meal. Easy to make on a weeknight; enjoy!

  • amk103 Posted: 08/22/13
    Worthy of a Special Occasion

    Love this recipe. Try using some hot cherry peppers or other varieties together with the bell peppers. I've done these chicken breast on a grill pan with spices and add to sauce per the recipe. They say, "can you make it again next week. I also thicken up the sauce with a little cornstarch. I do like to double the sauce. Tonight I made it and diced up a potato that was already cooked, which makes a nice dish with all the sauce.

  • Duffydoyle Posted: 09/25/13
    Worthy of a Special Occasion

    Good. Maybe a bit too much oregano for my tastes. The chicken breasts I used were thinner than usual and so 10 mins would have been way too long. I cut the fennel and added paprika. Served with a salad of arugula, baby spinach, cherry tomatoes and a bit of feta.

  • simmig Posted: 10/28/13
    Worthy of a Special Occasion

    I added in some white onions, Portabella mushrooms and garlic to the peppers. I also added fresh sage and Italian parsley at the very end. My chicken was a bit overdone and a little dry. Next time, I won't roast it as long. Overall, a very flavorful recipe. My husband said, "Thank you, this was very good!", so this one is a keeper!

  • gchang55 Posted: 10/21/13
    Worthy of a Special Occasion

    excellent, easy weekday dish. made with pam instead of oil, very healthy and tasty.

  • danazski1 Posted: 03/11/14
    Worthy of a Special Occasion

    Our family favorite! This is requested 2-3 times a week by my 12 y/o not great eater.

  • maxrwh Posted: 12/08/13
    Worthy of a Special Occasion

    Phenomenal. It takes a bit of work to prep, but it's worth every minute of it. I actually added a bit more of the balsamic because I'm a huge fan of balsamic taste, and it worked out just fine. My chicken breasts needed a bit more than 10 minutes to finish up, so keep that in mind. Also added 2 whole bell peppers instead of adhering to cup portions. I served with whole-grain pasta & shaved parmesan. A+!

  • meaningfulmiles Posted: 02/11/14
    Worthy of a Special Occasion

    Simple and very flavorful. I will add more balsamic vinegar next time. The juices. From the chicken mixed nicely with the vinegar and peppers. Served over mashed potatoes. Yummmm.

  • GayleR Posted: 08/01/13
    Worthy of a Special Occasion
    Greenville, NC

    Looked beautiful, tasted pretty good. I thought it would be good with orzo, but since the store didn't have any I served it with macaroni and tossed salad.

  • seaside725 Posted: 10/20/13
    Worthy of a Special Occasion

    Very tasty dish. I added fresh asparagus with the peppers. I served it with mascarpone mashed potatoes, which made a nice side dish.

  • JohnRice Posted: 08/28/13
    Worthy of a Special Occasion

    I didn't like fennel, si I didn't use it. But I found it a satisfying meal, which I have served to guests.

advertisement

More From Cooking Light