Balsamic Chicken Thighs With Bell Peppers Recipes

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AUNT JULES' BALSALMIC CHICKEN WITH PEPPERS



Aunt Jules' Balsalmic Chicken with Peppers image

My aunt made this for Christmas Eve one year -- it's fantastic! I tweaked her recipe just a bit to my taste, and cooked this meal for a date night. We have been together ever since! Adjust the garlic and vinegar to your liking. I happen to believe that garlic should be included in every meal,so I tend to add more depending on my mood. Don't be put off by the smell of the vinegar. As it cooks down, it becomes sweet and not as strong. Your nose may tell you otherwise! I serve a Pinot Grigio and rice pilaf with this dish to round out the meal.

Provided by MellyBelly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
⅓ cup balsamic vinegar, or to taste
1 tablespoon brown sugar

Steps:

  • Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
  • Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
  • Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.

Nutrition Facts : Calories 340.5 calories, Carbohydrate 22.8 g, Cholesterol 71.9 mg, Fat 14.5 g, Fiber 5.4 g, Protein 31.8 g, SaturatedFat 2.5 g, Sodium 109.5 mg, Sugar 12.8 g

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

BALSAMIC CHICKEN



Balsamic Chicken image

Provided by Ree Drummond : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
Boil-in-bag rice, as needed, for serving
2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch strips
1 teaspoon red pepper flakes
Freshly ground black pepper
2 red bell peppers, cut into 1-inch pieces
2 cloves garlic, minced
1-inch piece ginger, minced
1 bunch scallions, white parts cut into 1-inch pieces, green parts thinly sliced
1/4 cup balsamic vinegar
1 teaspoon brown sugar
1 teaspoon cornstarch

Steps:

  • Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
  • Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
  • Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS



Balsamic Chicken Breasts With Peppers and Onions image

Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.

Provided by Marie

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt & pepper
4 tablespoons olive oil
4 cups thinly sliced bell peppers (use a mix of colors)
1 medium onion, sliced thin
4 cloves garlic, chopped fine
1/4 cup chopped fresh basil
4 tablespoons balsamic vinegar

Steps:

  • Season chicken with salt and pepper.
  • In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
  • Transfer chicken to a plate.
  • Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
  • Add garlic and stir for about 1 minute.
  • Stir in basil and vinegar and return chicken and juices to the skillet.
  • Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
  • Taste and adjust salt and pepper seasonings.

Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27

BALSAMIC CHICKEN THIGHS



Balsamic Chicken Thighs image

This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.

Provided by mickie49

Categories     Chicken Thigh & Leg

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 5

2 lbs skinless chicken thighs
salt and pepper, to taste
1/4 cup chopped shallot
1/4 cup balsamic vinegar
cooking spray

Steps:

  • Spray large frying pan, preheat.
  • Rinse and pat dry thighs.
  • Season with salt and pepper.
  • Brown well on all sides.
  • Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
  • Add shallots,cook for 2-3 minutes,until they soften.
  • Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
  • Spoon sauce over thighs to serve.

BALSAMIC CHICKEN WITH RED, ORANGE AND YELLOW PEPPERS



Balsamic Chicken With Red, Orange and Yellow Peppers image

Stir-fried chicken with colorful peppers in balsamic vinegar and basil bring plenty of flavor to this exciting dish. (I use the small colorful peppers from Costco.) Serve with rice or pasta. 4 Points per serving.

Provided by Cucina Casalingo

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

cooking spray
4 teaspoons olive oil, divided
4 boneless skinless chicken breast halves (cut into strips)
salt and pepper
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
2 orange bell peppers, thinly sliced
1 medium onion, thinly sliced
4 large garlic cloves, finely chopped
2 tablespoons fresh basil (or 1 tablespoon dried basil)
1/4 teaspoon red pepper flakes
1/4 cup balsamic vinegar, divided

Steps:

  • Spray skillet with cooking spray.
  • Heat 2 teaspoons olive oil in a large skillet over medium heat.
  • Place the chicken in the skillet, season with salt and pepper, and brown on both sides.
  • Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion.
  • Cook about 5 minutes, until tender.
  • Mix in the red pepper flakes and garlic; cook and stir about 1 minute.
  • Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet.
  • Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear.
  • Stir in remaining balsamic vinegar just before serving.

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