You can eat this luscious loaf simple, with butter, or with an orange cream spread. Try replacing the raisins with dates for a variation.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper; cook and stir until golden brown, about 3 to 5 minutes. Transfer chicken into a bowl; set aside.
- Heat remaining oil in the same skillet; stir in bell peppers and onion. Cook and stir until tender, about 3 minutes. Add garlic; cook and stir until fragrant. Stir in 2 tablespoons balsamic vinegar and basil.
- Add chicken back into the skillet; reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 20 minutes. Stir in remaining balsamic vinegar just before serving.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 3 g |
| Sodium | 71 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with only two changes. I used Italian seasoning instead of basil, as I am not a fan of basil. I also added 2 Tbls of low sodium chicken broth at the end. I thought it was good and will make it again. The balsamic vinegar gave it a slightly sweet flavor, but not much of a vinegar flavor. It doesn’t have an intense flavor, so if you are looking for something with some pizzazz, you will want to tweak the recipe. I served it with pasta, which I mixed in with the chicken and peppers. Next time, I will cut the chicken and peppers into smaller pieces so I can twirl chicken, veggies and pasta for one lovely bite.
My entire family devoured this! I can’t get my 11 year old to eat as much as I’d like and he ate 3 times as much as he normally does!! Thank you, absolutely delicious!
I made it! We loved it! I just altered the liquid portion …I doubled it! Very good!
I made this for the first time last week and my granddaughter loved it, she asked me to make it again today. Perfect recipe and easy and quick to make.
I love this recipe. I make it all the time, oit has a nice flavor, not too strong. We eat it over quinoa.
My husband is very picky about ‘stir frys’ we don’t have balsamic vinegar but he loves soy sauce so I changed it and used that in said. He doesn’t like peppers or onions really. But let me tell you! This man ate two WHOLE plates! I very much enjoyed it as well I ended up cutting the chicken I have infants so this was a great move and added some rice into it it was amazing hands down thank you! My house smelled AMAZING also
Disappointing! Way too much basil. Using the recommended cooking times, the peppers were overcooked. Honestly, this tasted like a mediocre frozen dinner.
I was leery of the balsamic vinegar making it not sweet enough for me or my teenage son. But the bv provided tang, depth, and a smokiness I enjoyed. Only changes were using one yellow bell pepper and frozen pre-cut onions. Great meal!
Was so excited to try this, since I love balsamic vinegar to death. But it ended up being very flat with little flavor. We added taco seasoning to it and turned it into fajitas.
This was underwhelming. I made it exactly as the recipe said. Wishing I had followed some of the reviews suggestions and added spices.
I love the thought of the recipe. I did not have all the ingredients on hand but used what I had in my kitchen. I cooked the chicken with salt, 1 tsp onion power and 1 tsp garlic powder. Remove from heat. Then cooked four different color peppers with1 tsp onion power, 1 tsp garlic powder, 1 TBS of basil, and 2 TBS of balsamic vinegar. Add the chicken back in on low heat with the rest of the balsamic vinegar. As the chicken simmers, I add a bit of butter to the brown rice (made in rice cooker) with a sprinkle of salt. Turn off heat. Serve the chicken with the rice. Yum.
Easy. Made it with an additional onion. Cut the cook time down a bit. Was very good.
It was tasty but a bit bland. I will cook the veggies a little less next time and I also suggest drizzling with a balsamic glaze at the end. Beyond that, not sure what it need to get it just that tiny bit better.
My family loved this recipe. Tasty and delicious! We added double the amount of veggies!
Very tasty and easy
I put In Michigan tomatoes too!
My husband and I really enjoyed this chicken. The only change I made was to dump a box/can of crushed tomatoes and basil in right before I added the chicken back to skillet. I served it over whole wheat spaghetti.
Was good! I added thinly sliced carrots and a jalapeno as well. Cooked the carrots first, then the peppers and onions. Then, I cooked the chicken in the same pan together with the peppers. Good flavor. I drizzled balsamic glaze on top before serving.
Easy to make, followed the recipe exactly as shown. Served it over white rice. Made a little au jus with the drippings In the pan to pour over rice. Delicious!!!
I added some extra garlic and served it with Corn Casserole. So yummy!
I made this in my RV. Just happened to have one of those bags of small peppers, chicken and an onion, and this is what came up when I did a recipe search. I had leftover polenta which I made into cakes and fried in butter as a base. I used the vinegar as called for in the recipe, and to finish it I used a balsamic glaze I had on hand. Came out dandy. I think using polenta as a base is more complimentary to the strong flavors than rice. I also added some red pepper flakes based on the reviews of others.