Chicken and peppers with balsamic glaze

    1 hour

    An elegant and well-flavoured dish. Chicken is served on a bed of peppers, spinach and asparagus, then drizzled with a balsamic glaze. Enjoy with rice, potatoes or pasta.

    47 people made this

    Serves: 4 

    • 2 tablespoons olive oil or to taste
    • 4 cloves garlic, crushed
    • 4 skinless, boneless chicken breast fillets
    • salt and black pepper to taste
    • 1 tablespoon olive oil
    • 2 cloves garlic, crushed
    • 1 green pepper, cut into strips
    • 1 red pepper, cut into strips
    • 1 yellow pepper, cut into strips
    • 1 large red onion, cut into strips
    • 1 bunch fresh asparagus spears, trimmed and cut into 5cm pieces
    • 175g baby spinach leaves
    • 75ml balsamic vinegar or to taste
    • 1 tablespoon dark brown soft sugar

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Heat a large frying pan over medium heat and drizzle the olive oil into the hot frying pan. 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; 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 plate and keep warm.
    2. Heat 1 tablespoon of olive oil in the frying pan over medium heat and scrape up any browned bits of flavour from the bottom of the frying pan. Stir in 2 more cloves of garlic, the peppers, red onion and asparagus; cook and stir until the vegetables are brightly coloured 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.
    3. Stir the balsamic vinegar and dark brown soft sugar into the frying pan 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.

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    Reviews in English (42)


    I have made many recipes from this site and never rated any before, but this one I must comment on. Absolutely delicious! So quick and easy, it's hard to believe it tastes so good -- and healthy too! I doubled the amount of balsamic, but not the brown sugar, and served it over yellow rice. This will be a regular in our house!  -  26 Feb 2011  (Review from Allrecipes US | Canada)


    Everyone enjoyed it (all adults). The only changes I made were: using boneless thighs (3 per person; thighs are tastier & moister), adding a couple of teaspoons of balsamic vinegar to the chicken as it was frying, as it looked anemic) & doubling the sauce (we all love sauce, next time I will triple it). Served it with basmati rice & green olive with chives baguette (sopped up the jus - no butter necessary). Will make it again soon.  -  30 Jul 2010  (Review from Allrecipes US | Canada)


    Excellent!!!! I was skeptical at first about the amount of balsamic vinegar called for this dish. Then, after I read a few reviewers and some people said that they doubled the sauce, I decided to give it a try. I browned the chicken first and set aside, then sautéed the onions, garlic and vegetables (I only had green/red bell peppers and onions on hand), then all other ingredients along with ½ cup of chicken broth and added everything in my crockpot for a couple of hours. Served over Basmati brown rice.  -  18 Sep 2011  (Review from Allrecipes US | Canada)