Balsamic Chicken and Red Peppers

Tender pieces of juicy chicken are sauteed with red bell peppers and topped with a quick balsamic glaze. This easy chicken recipe is Whole30 and Paleo-friendly, and even the pickiest member of my family asked for more.

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Boneless, skinless chicken breast is a great protein. It’s low in fat, works well with pretty much any flavor profile, and goes with any vegetable you like on the side. It cooks fast and, if you cook it right, stays juicy.

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Looking for an easy chicken recipe? This is it.

Here’s a recipe you can put together in just a few minutes. It’s juicy and delicious and super easy to make. Just season the chicken with rosemary, salt and pepper, saute in a little bit of oil, then add balsamic vinegar for a quick glaze. Of course it has chunks of red bell pepper because that’s my favorite.

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To make things cook quickly and evenly, I cut the chicken into largish chunks, about 2 inches long or so. Larger than bite sized, but not so big that it takes a long time to cook. This way things are easier to portion out and you can put the entire batch on the table for everyone to serve themselves without you having to cut up hot chicken.

This recipe serves four with just two chicken breasts. Granted, most chicken breasts are crazy enormous these days, but still, it’s nice to not have to use a lot of meat to serve a family. We definitely do not eat a whole chicken breast each at our house, they’re just too big. Plus, we stretch the meat by adding lots of vegetables, both in the recipe with the chicken and by serving a lot on the side. These photos show that I made roasted vegetables, which is one of my faves. But, we also typically have sliced cucumbers and tomatoes on the side or sometimes a full-fledged salad. This recipe also would work with steamed broccoli or cauliflower, some frozen veg or your favorite veggie side.

Tips & Tricks for Balsamic Chicken and Red Peppers

• Resist the temptation to move the chicken once it’s cooking. It needs time on the hot pan to brown. If you move it, it won’t get those delicious darker areas.
• Depending on the size of your chicken pieces, you might need a bit more or less cooking time. If you aren’t sure, you can push hard on a piece of chicken with the tip of your tongs or edge of your spatula. The chicken is done or close to being done when it starts to come apart under the pressure. If it’s very firm, it’s still raw in the middle.
• Prep the chicken first and get it started cooking. Then you have time to cut the peppers while the chicken is browning.
• A non-stick pan allows you to cook the chicken in a small amount of oil without sticking or burning. I like these T-fal non-stick pans that have a sensor that shows when the pan is preheated.

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