This roast chicken with balsamic bell peppers dish adds Italian flair to your dinner table in just 40 minutes.
5/8 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
How to Make It
Preheat oven to 450°.
Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
This recipe originally ran in Cooking Light January, 2012 and was updated for the November, 2012 25th anniversary issue.
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!
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!
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+!
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
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.
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!
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.
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.
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