Description
This vibrant and flavorful Chicken with Peppers and Onions Skillet is a quick and easy weeknight meal. Tender chicken pieces are marinated in a tangy balsamic and soy sauce mixture, then seared to golden perfection before being combined with sautéed bell peppers and onions. Served over fluffy rice, this dish offers a perfect balance of savory, sweet, and tangy flavors. It’s colorful, wholesome, and ready in just 25 minutes, making it ideal for busy cooks looking for a healthy and satisfying dinner.
Ingredients
Scale
For the Chicken and Marinade
- 1 lb chicken, sliced into bite-sized pieces
- 3 tbsp white balsamic vinegar
- 2 tbsp soy sauce or coconut aminos
- 4 cloves garlic, finely minced
- 1 tbsp olive oil
- 1 tbsp honey
- 1/4 tsp black pepper
- 2 tbsp olive oil (for cooking)
For the Vegetables
- 3 bell peppers, sliced
- 1 large onion, sliced
- Salt and pepper, to taste
To Serve
- 2–3 cups cooked rice
- Green onions (optional, for topping)
- Red pepper flakes (optional, for topping)
Instructions
- Prepare the Marinade: In a small bowl, whisk together balsamic vinegar, soy sauce, minced garlic, 1 tablespoon of olive oil, honey, and black pepper until well combined. This marinade will add a sweet, tangy, and savory flavor to the chicken.
- Marinate the Chicken: Place the sliced chicken pieces in a medium bowl and pour the marinade over them. Toss thoroughly until all pieces are evenly coated. Set aside to absorb flavors while you prepare the vegetables.
- Cook the Chicken: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the marinated chicken pieces along with the marinade to the skillet. Cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through, golden brown, and the sauce has slightly thickened.
- Remove Chicken: Transfer the cooked chicken from the skillet to a plate and set aside. Keep any remaining sauce in the pan as it holds great flavor.
- Sauté Peppers and Onions: In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium-high heat. Add the sliced bell peppers and onions. Cook for 6-7 minutes, stirring. Use a spatula to deglaze the pan, scraping up any browned bits to incorporate maximum flavor. Season the vegetables with salt and pepper to taste.
- Combine Chicken and Vegetables: Return the chicken and any reserved sauce back to the skillet. Toss everything together thoroughly to combine and heat through for another 1-2 minutes. This melds the flavors and ensures the dish is hot and ready to serve.
- Serve: Spoon the chicken, pepper, and onion mixture over cooked white rice. Optionally, garnish with chopped green onions and a sprinkle of red pepper flakes for extra color and heat.
Notes
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Adjust the amount of red pepper flakes to control the spiciness.
- Using a mix of bell pepper colors (red, yellow, green) adds a vibrant look and different flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure chicken pieces are cut uniformly for even cooking.
