Balsamic Chicken & Peppers

Rated 4.9 out of 5
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Roasted potato wedges go well with this dish. Cut russet potatoes into wedges and toss with olive oil, salt and pepper. Roast in a 375°F oven until tender, about 30 minutes.

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4


  • 4 boneless, skinless chicken breast halves or thighs, about 1 1/2 lb. total
  • Salt and freshly ground pepper, to taste
  • 4 Tbs. olive oil
  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 large yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 3 Tbs. balsamic vinegar
  • 1/4 cup minced fresh basil
  • 1 Tbs. minced fresh thyme


Cook the chicken
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.

Cook the vegetables
In the same pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the bell peppers and onion and sauté until softened, about 6 minutes. Add the garlic and sauté for 1 minute.

Finish the chicken
Add the vinegar, half of the basil and half of the thyme and stir, scraping up the browned bits from the pan bottom. Return the chicken and any juices from the plate to the pan, spooning the peppers over the chicken. Reduce the heat to medium and cook until the chicken is opaque throughout, 2 to 3 minutes. Stir in the remaining basil and thyme, and season with salt and pepper. Divide among 4 plates and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

Rated 5 out of 5 by from Very good and tasty! I didn't have any onions, so I just added leeks and mushrooms, and doubled the balsamic vinegard! Very, very good!
Date published: 2018-01-18
Rated 5 out of 5 by from Great and easy recipe! Loved this recipe! So tasty and low fat as well! A bonus!
Date published: 2013-02-12
Rated 5 out of 5 by from Tasty chicken dish Made this for my husband and two teenage boys. Very moist and delicious. I added more balsamic vinegar once I put the chicken back in the dish. I had large chicken breasts, so I halved them to make them the same size as the thighs. I also added some quartered baby bella mushrooms. We had it over some quinoa that soaked up the sauce. I will definitely make this again soon.
Date published: 2012-12-06
Rated 4 out of 5 by from Very Good! I love this recipe! I think it needed more balsamic. It was a little too sweet, but good.
Date published: 2012-11-26
Rated 5 out of 5 by from Favorite quick meal I adore this recipe. Quick, easy, and so tasty. Perfect as written, it's also easy to alter to suit your taste, and to use up leftovers. I've added mushrooms, leeks, and even artichokes.
Date published: 2012-09-09
Rated 5 out of 5 by from Delicious dinner I really, really like this dish. I've made it several times. It's very easy to make as well.
Date published: 2012-05-01
Rated 5 out of 5 by from Perfect for any day of the week Meal! Absolutely delicious! It was very quick to prepare. You could serve this meal when having guests. I did substitute the potatoes for rice and served the chicken and vegetables on a bed of rice. My husband was so impressed, he often tells me I could open a restaurant with the recipes I use from Wm Sonoma's website:) Thank you! (I prefer to cook for 2.)
Date published: 2012-03-23
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