Balsamic Chicken with Peppers: dinner in under 60 minutes

Balsamic chicken with peppers- elevate the humble boneless, skinless chicken breasts in under 60 minutes using 1 pan.

a blue plate with sautéed peppers and chicken

How to make balsamic chicken with peppers:

Make a quick glaze of balsamic vinegar, sugar, salt, pepper and red pepper flakes. Toast pine nuts.

Sauté up sliced bell peppers in olive oil, add plump golden raisins, the glaze and top with roasted pine nuts.

Coat chicken with flour, egg whites, panko crumbs and parmesan cheese. Sauté the chicken in the same pan as the peppers until golden brown.

Make another quick glaze, in the same pan, pour over the peppers and chicken.

small bowls filled with raisins, pine nuts, red pepper flakes and vinegar

Ingredients in balsamic chicken with peppers:

fresh ingredients-

  • boneless skinless chicken breasts
  • pine nuts ( or slivered almonds)
  • Parmesan cheese
  • egg whites
  • bell peppers- red, yellow or orange

pantry ingredients-

  • golden raisins
  • balsamic vinegar
  • olive oil
  • sugar
  • salt, pepper, red pepper, flakes
  • flour
  • panko bread crumbs
a blue plate with flour , parmesan cheese and bread crumbs

Equipment needed for this recipe:

  • 12″ skillet
  • several plates for dredging
  • sharp knife
  • tongs, wooden spoon
  • foil
What can I substitute for the pine nuts?

Slivered almonds or chopped cashews make a great substitution for pine nuts. If you have a nut allergy, just toss in toasted pumpkin seeds or hemp seeds.

How can I make this recipe gluten free?

Omit dredging the chicken in flour. Use a gluten-free panko.

Can this be baked in the oven?

The balsamic vinegar can burn very easily, so it’s best to create this recipe on the stovetop where you can control the heat for the glaze. You could bake the chicken in the oven and make the peppers and glaze in a pan.

What can I use instead of golden raisins?

Use regular raisins, but soak in water for about 10 minutes (to plump them up). You could also use dried cherries or currants.

How do I re-heat this recipe?

Place the leftovers in an overproof baking dish, cover and bake at 350 degrees for twenty-thirty minutes or until warmed through. You can microwave as well, but it might toughen the chicken.

My balsamic vinegar always burns, what am I doing wrong?

The heat in your pan is too high. Lower the heat, then add in your vinegar. You can also add in a bit of water to thin it out a bit.

a pan with peppers being sauted

Other great chicken breast recipes to try:

  1. Oven baked crispy panko warm crusted chicken
  2. Oven baked chicken Florentine
  3. Creamy chicken and pasta skillet
  4. Mediterranean baked chicken with tomatoes, spinach and feta
  5. Coconut milk chicken
chicken breasts in a pan

What to serve with balsamic glazed chicken and peppers:

  • rice- HERE is my recipe for perfect rice
  • orzo
  • oven roasted vegetables like broccoli
  • quinoa
  • roasted potatoes
a blue plate with chicken and rice piled high with peppers

Balsamic Glazed Chicken

A delicious weeknight dinner that is ready in about 30 minutes with a unique list of ingredients that come together to create a flavor punch your family will request over and over.
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Course: Main
Cuisine: American
Keyword: Balsamic Glazed Chicken
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 447kcal


  • 3-4 boneless skinless CHICKEN BREASTS sliced in half lengthwise and pounded thin

For the Peppers:

  • 1 TBSP olive oil
  • 3 large bell peppers , red, yellow and orange, seeded and cut into strips
  • ¼ cup pine nuts toasted
  • cup golden raisins
  • ¼ cup balsamic vinegar
  • 2 tsp sugar
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp red pepper flakes, optional

For the Chicken:

  • ¼ cup panko bread crumbs
  • ¼ cup grated parmesan cheese
  • ¼ cup all purpose flour
  • 2 large egg whites , beaten
  • 3 TBSP olive oil
  • 3 TBSP balsamic vinegar
  • 3 TBSP water


For the Peppers:

  • In a small bowl, combine 1/4 cup of balsamic vinegar, 2 tsp sugar, salt, pepper, red pepper flakes. Set aside .
  • Heat olive oil in a large skillet. Sauté the peppers until blistered and softened- about 6 minutes. Add in raisins, sauté for 1 minute. And in the balsamic vinegar and sugar mixture.
    Cook 1 minute more on LOW heat. Remove from the heat. Stir in the toasted pine nuts. Set pepper mixture aside on a large platter and cover to keep warm.

For the Chicken:

  • Combine panko and parmesan on a large plate. Place flour on another plate. Place beaten egg whites in a bowl. Dredge chicken in flour, then egg whites, then panko/cheese mixture. Let rest for 5 minutes on a large sheet of parchment paper.
  • Heat 1/2 the remaining olive oil in a large skillet. Sauté the chicken 3-4 minutes per side until deep golden brown. Do NOT crowd the pan or the chicken will not be crispy. Cook in batches adding more oil with each batch. Temp the chicken to make certain the internal temperature has reached 165 degrees. Repeat with remaining chicken breasts and olive oil. Place chicken aside with pepper mixture and keep warm – cover with foil. Do not clean the pan.
  • Spoon warm bell pepper mixture over the cooked chicken. In the same pan you used to cook the chicken, on low heat, add the remaining 3 TBSP each of balsamic vinegar and water. Scrape up the brown bits from the pan and whisk the vinegar mixture until simmering. Pour the vinegar mixture over the chicken and peppers. Serve warm.


  • You can coat the chicken and chill until ready to use later.
  • Use only balsamic vinegar. Other vinegars do not hold up to the recipe and will make the chicken taste briny.
  • You can add more balsamic to the recipe. I always add a little extra for even more sauce.
  • This recipe freezes beautifully. Cool completely after cooking and place everything in a zip tight freezer bag. Write the date on the bag. Thaw overnight in the fridge and heat at 350 in a baking dish, covered for 30 minutes.
  • Nutrition

    Calories: 447kcal | Carbohydrates: 32.9g | Protein: 37.8g | Fat: 17g | Saturated Fat: 3.2g | Cholesterol: 29.5mg | Sodium: 813.3mg | Potassium: 817.9mg | Fiber: 3.1g | Sugar: 21.7g | Vitamin A: 6.8IU | Vitamin C: 182.6mg | Calcium: 11mg | Iron: 11.3mg
    a slice of cooked chicken
    This chicken is juicy and packed with flavor.

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    1. Tracey Lupin says:

      Made this for my book club last week- everyone raved. So simple!