Skillet Balsamic Chicken and Peppers
Thin chicken cutlets seared and finished over sweet bell peppers and onions in a quick balsamic pan sauce, all in one skillet.
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.
Notes
Chicken is done at 165°F. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Nutrition is an estimate without rice or pasta.