I used three times the vinegard recommened and I'm not a fan of vinegar.Very tatsy. The cooking time for the chicken was basically perfect. I made twice the sauce just in case. but it wasn't really necessary. I served it with mashed potatoes. Love it.
Have made several times. So yummy and very easy. It is good with the garlic mashed potatoes but we also like it with Near East Roasted Garlic Couscous. A regular on our rotation for sure.
Great, quick and easy recipe. I didn't have oregano on hand so went without it, was not missed! I added twice the vinegar and still feel like it could have used more. Although I reduced the amount of broth used since I was using more vinegar, I still needed to cook the peppers almost twice as long as the recommended 3 minutes to reduce the sauce to an acceptable amount. Overall really delicious!
This was good and tasty but I think it was missing something - maybe sauce?
Made this the other night and it tasted great! Followed recipe exactly. My boyfriend who is the cook between us was impressed with the flavors. Will make this again.
Our family favorite! This is requested 2-3 times a week by my 12 y/o not great eater.
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.
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.
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
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+!
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!
excellent, easy weekday dish. made with pam instead of oil, very healthy and tasty.
Very tasty dish. I added fresh asparagus with the peppers. I served it with mascarpone mashed potatoes, which made a nice side dish.
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!
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.
I didn't like fennel, si I didn't use it. But I found it a satisfying meal, which I have served to guests.
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.
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.
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!!
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.
I thought the sauce was a little watery. I would add some flour next time. However, very flavorful and will make again!
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.
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!
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!
Love this - great way to give boring old chicken a new flavor.
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.
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.
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.
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.
This is a superb recipe! I make it using my fresh bell peppers from http://www.wishfarms.com/
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!
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.
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
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.
my family loves this recipe! Especially with blue cheese mashed potatoes!
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.
Love this recipe...so easy to make, and tastes great. I serve this with mashed potatoes and throw extra sauce on top!
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.
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.
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.
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 -_________________-
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.
Enjoyed this dish tremendously. Made it as directed. Very tasty with the variety of flavors.
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.
This is fantastic, especially with the mascarpone mashed potatoes in the magazine.
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!
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.
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.
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!
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.
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.
I followed this recipe exactly except I added some corn starch and it turned out great! My husband asked me to make it again.
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!
Great recipe easy to prepare, you may want to increase the dry spices slightly
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!
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!
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.
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.
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!
Really good recipe.
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.
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.
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.
THIS WAS TERRIFIC AND EASY! I THICKENED THE PEPPER SAUCE WITH CORNSTARCH AND WATER BUT OTHER THAN THAT..YUMMY!
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.
This recipe was quick, easy, and delicious! Highly recommended!!
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!
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.
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.
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Very little taste. Needs to be taken up a notch.
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
My absolute favorite chicken recipe! Love it!