Colorful, juicy, and ready in about 40 minutes, this Skillet Balsamic Chicken and Peppers is the kind of weeknight dinner that looks impressive and uses just one pan. Thin chicken cutlets are seared until golden, then finished over sweet bell peppers and onions in a quick balsamic pan sauce. The peppers turn tender and lightly caramelized, and the tangy balsamic ties everything together. It is naturally gluten-free, low in carbs, and great over rice, pasta, or crusty bread. If you prefer a sheet pan version, try my Easy Sheet Pan Italian Chicken and Peppers.
Table of Contents
Why This Skillet Chicken and Peppers Works
- One pan, big flavor: the browned bits left from searing the chicken flavor the peppers and the balsamic pan sauce.
- Thin cutlets cook fast and stay juicy: slicing the breasts in half gives you even thickness and quick cooking.
- Balsamic adds balance: its sweet-tart flavor brightens the peppers and adds a glossy glaze.
- High protein, low carb: each serving has more than 40 grams of protein and about 10 grams of carbs.
Bell peppers become sweeter as they cook because heat converts their starches to sugars. Sauteing them in the same pan as the chicken pulls that flavor into the sauce, so nothing is wasted.
Ingredients for Skillet Balsamic Chicken and Peppers
- 1 1/2 pounds boneless, skinless chicken breasts, sliced in half horizontally into 4 to 6 thin cutlets
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 teaspoons Italian seasoning, divided
- 2 tablespoons olive oil, divided
- 3 bell peppers (red, yellow, and orange), cut into 1/2-inch strips
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1/4 cup low-sodium chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley, for garnish
How to Make Skillet Balsamic Chicken and Peppers
Step 1: Season the Chicken
Pat the cutlets dry with paper towels and season both sides with 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and 1 teaspoon of the Italian seasoning.
Step 2: Sear the Chicken
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for 3 to 4 minutes per side, until deeply golden. It does not need to be cooked through yet. Transfer it to a plate.
Step 3: Cook the Peppers and Onion
Add the remaining tablespoon of oil to the same skillet. Add the peppers and onion, the remaining salt, pepper, and Italian seasoning, and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly browned. Add the garlic and cook for 30 seconds.
Step 4: Make the Pan Sauce
Pour in the balsamic vinegar and broth and scrape up the browned bits from the bottom of the pan. Simmer for 1 to 2 minutes, until slightly reduced.
Step 5: Finish the Chicken
Nestle the chicken back into the pan, along with any juices from the plate. Cover and cook over medium-low heat for 5 to 8 minutes, until the chicken reaches 165°F. The USDA recommends cooking poultry to 165°F. You can also finish it uncovered in a 400°F oven for about 8 to 10 minutes if your skillet is oven-safe.
Step 6: Garnish and Serve
Sprinkle with Parmesan and fresh basil and serve immediately with the peppers and pan sauce spooned over the top.
How to Serve Skillet Balsamic Chicken and Peppers
Serve it over rice, pasta, polenta, or cauliflower rice, or with crusty bread to mop up the pan sauce. A simple salad or roasted broccoli rounds out the plate. For another fajita-style dinner made with the same peppers and onions, try my Sheet-Pan Chicken Fajitas, or if you want something more filling, see my One-Pan Chicken and Rice Bake.
How to Store and Reheat Leftovers
Cool the chicken and peppers and refrigerate them in an airtight container within 2 hours. They keep for 3 to 4 days. Reheat in a skillet over medium heat with a splash of broth, or in the microwave until steaming hot. Freeze cooked chicken and peppers in a freezer bag for up to 3 months, and thaw overnight in the refrigerator.
Tips and Variations
- Slice the chicken breasts in half so the cutlets are thin and even.
- Do not crowd the skillet when searing, which would steam the chicken instead of browning it.
- Use a mix of red, yellow, and orange peppers. Green peppers are more bitter.
- Add sliced mushrooms with the peppers, or a handful of cherry tomatoes at the end.
- Swap the balsamic for white wine or lemon juice if you prefer a lighter sauce.
- Top the chicken with mozzarella and broil for 2 minutes for a cheesy finish.
- Use boneless, skinless chicken thighs for richer flavor, and cook to 165°F.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Thighs stay juicy and take about the same time. Cook them to 165°F.
How do I keep the chicken from drying out?
Slice it into thin cutlets, sear it quickly, and remove it from the heat as soon as it reaches 165°F.
Can I make it without balsamic vinegar?
Yes. Use white wine, lemon juice, or a splash of red wine vinegar for a different tang.
Is this recipe gluten-free?
Yes, as long as your broth and seasonings are gluten-free.
Can I prep it ahead?
Yes. Slice the chicken and vegetables ahead of time and keep them refrigerated for up to a day.
Skillet Balsamic Chicken and Peppers
Ingredients
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, sliced in half horizontally into thin cutlets
- ¾ teaspoon kosher salt Divided.
- ½ teaspoon black pepper Divided.
- 2 teaspoons Italian seasoning Divided.
- 2 tablespoons olive oil Divided.
- 3 bell peppers (red, yellow, orange), cut into 1/2-inch strips
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- ¼ cup low-sodium chicken broth
- ¼ cup grated Parmesan cheese Optional.
- fresh basil or parsley For garnish.
Instructions
Cooking
- Pat the cutlets dry and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon Italian seasoning.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the chicken 3 to 4 minutes per side until golden, then remove to a plate.
- Add the remaining oil, peppers, onion, and remaining salt, pepper, and Italian seasoning. Cook 6 to 8 minutes until softened and lightly browned. Add the garlic for 30 seconds.
- Pour in the balsamic vinegar and broth, scrape up the browned bits, and simmer 1 to 2 minutes.
- Nestle the chicken back into the pan, cover, and cook over medium-low 5 to 8 minutes until it reaches 165°F (or finish uncovered in a 400°F oven for 8 to 10 minutes).
- Sprinkle with Parmesan and basil and serve with the pan sauce.
