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.
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.
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
Equipment needed for this recipe:
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.
Omit dredging the chicken in flour. Use a gluten-free panko.
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.
Use regular raisins, but soak in water for about 10 minutes (to plump them up). You could also use dried cherries or currants.
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.
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.
Other great chicken breast recipes to try:
- Oven baked crispy panko warm crusted chicken
- Oven baked chicken Florentine
- Creamy chicken and pasta skillet
- Mediterranean baked chicken with tomatoes, spinach and feta
- Coconut milk chicken
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
Balsamic Glazed Chicken
Ingredients
- 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
- ⅓ 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
Instructions
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.
Notes
Nutrition
