Total Time
40 Mins
4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)

This roast chicken with balsamic bell peppers dish adds Italian flair to your dinner table in just 40 minutes.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Step 3

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.

Chef's Notes

This recipe originally ran in Cooking Light January, 2012 and was updated for the November, 2012 25th anniversary issue.

Ratings & Reviews


April 22, 2015
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!

maxrwh's Review

December 08, 2013
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+!

Shelion33's Review

April 26, 2014
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.

simmig's Review

October 28, 2013
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!

purlgirlCT's Review

March 11, 2013
This recipe, served over creamy polenta (recipe here: was a special treat. Rich flavors that blended beautifully and it was perfect over the creamy, cheesy polenta. Nom!

CarolKRN's Review

February 11, 2014
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

margeinHI's Review

March 05, 2012
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.

amk103's Review

August 22, 2013
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.

lrose17's Review

October 27, 2012
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.

GayleR's Review

August 01, 2013
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.