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Balsamic Chicken


Suggested sides: quinoa, sautéed greens

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  • 1 tablespoon olive oil
  • 1 yellow onion, thinly sliced
  • 2 large red bell peppers, sliced
  • 4 cloves garlic, minced (may substitute 1 teaspoon garlic powder)
  • 4 (4- to 6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon red pepper flakes (or to taste)
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup balsamic vinegar
  • 1 (15-ounce) can diced tomatoes, well drained (preferably no salt added)


Servings 4
Preparation time 10mins
Cooking time 45mins


Step 1

Coat a large saute pan with oil, and preheat the pan over medium-high heat. Add onion and bell pepper and saute for 5 minutes.

Add garlic (or garlic powder) and red pepper flakes and saute for 1 minute, stirring constantly.

Season chicken breasts with salt and pepper. Add chicken breasts to the pan and cook for 4 minutes on each side.

Add vinegar and tomatoes, and bring liquids to a boil. Reduce the heat to medium-low, and simmer uncovered for 25 minutes, stirring occasionally.

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