RecipeBalsamic Chicken

Nutrition Facts
Amount per Serving
  • Calories: 255
  • Protein: 40g
  • Total Fat: 3g
    • Saturated Fat: 0.5g
  • Cholesterol: 95mg
  • Total Carbohydrate: 15g
  • Dietary Fiber: 3g
  • Sodium: 205mg

This simple, one-pot meal is a weeknight staple in my house. The dish gets its kick from rich, tangy balsamic vinegar, one of my all-time favorite flavor enhancers. Don’t be surprised when both kids and adults come back looking for seconds.

  • Prep time
  • Total Time
This recipe makes 4 servings
  • 1 large yellow onion, thinly sliced
  • 2 large red bell peppers, sliced
  • 4 cloves garlic, minced (may substitute 1 teaspoon garlic powder)
  • ¼ teaspoon red pepper flakes (or to taste)
  • 4 six-ounce pieces skinless, boneless chicken breast
  • ¼ teaspoon Kosher salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)
  • ⅓ cup balsamic vinegar (use a good-quality, aged variety if possible)
  • 1 can (15 ounces) diced tomatoes, drained

Liberally coat a large sauté pan with oil spray, and preheat the pan over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, or until the vegetables begin to soften. Add additional oil spray or a tablespoon of water if the vegetables start to stick to the bottom of the skillet.

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

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

Add the balsamic vinegar and canned tomatoes, and bring the liquids to a boil. Reduce the heat to medium-low, and simmer uncovered for 25 minutes, stirring occasionally. Season with additional salt and pepper to taste.

For more simple dinner recipes, try my Slow Cooker Pulled Chicken and Chicken Lettuce Wraps!