Servings
Font
Back
0 from 0 votes

Roast Chicken with Balsamic Peppers

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • ¾ tsp fennel seeds crushed
  • ½ tsp freshly ground black pepper divided
  • ¼ tsp garlic powder
  • ¼ tsp dried oregano
  • Sea Salt and Freshly Cracked Pepper to taste
  • 2 skinless boneless chicken breasts
  • cooking spray
  • 1 tbsp olive oil divided
  • 2 cups red bell pepper thinly sliced
  • 1 cup yellow bell pepper thinly sliced
  • ½ cup sweet yellow onion thinly sliced
  • ½ cup chicken broth
  • 1 tbsp balsamic vinegar
  • fresh parsley chopped

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees.
  2. Heat a large OVENPROOF skillet or cast iron skillet coated in cooking spray and 1/2 tablespoon of olive oil over medium-high heat. Combine the fennel seeds, garlic powder, oregano, sea salt & freshly cracked pepper, to taste in a small dish and mix well. Sprinkle spice dry rub evenly over both sides of the chicken.
  3. Add chicken to the hot skillet and cook for 3 minutes or until browned. Turn chicken over; then place into the oven for 20 minutes, or until the chicken has cooked through. Remove the chicken to a serving plate and cover with a tin foil tent.
  4. Add the remaining olive oil over medium-high heat in the same skillet. Add bell peppers and onion; sauté for 3 minutes. Stir in broth, scraping the pan to loosen browned bits. Reduce heat; simmer for 5 minutes.
  5. Increase heat to medium-high. Stir in vinegar then season with sea salt and freshly cracked pepper, to taste; cook for 3 minutes, stirring frequently. Serve bell pepper mixture and sauce over chicken. Enjoy!