As simple as it may be, this classic chicken and peppers recipe is quick, delicious, and perfect for dinner any day of the week!  This recipe does not have many steps or ingredients because the balsamic vinegar infuses the bell peppers and chicken with so much flavor, you won’t need much else!

Ingredients 2 tablespoon olive oil  1 lb chicken thighs  ½ teaspoon each, salt & pepper  ½  red bell pepper ½  green bell pepper ½ medium yellow onion  1 teaspoon garlic 2 tablespoon balsamic vinegar 1 teaspoon dried basil 1 teaspoon crushed red pepper flakes (optional)

Heat. To begin, heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Then, sprinkle ½ teaspoon each of salt and pepper over 1 pound  boneless, skinless chicken thighs. When the skillet is hot, carefully  add the chicken.

Pan-fry. Next, cook the chicken for 4 to 5 minutes on each side, pan-frying it until fully cooked. Use a thermometer to check that the temperature at the thickest part of each piece is 165℉ (75℃). Move the chicken to a plate and set it aside for later.

Saute. Then, slice ½ a red bell pepper, ½ a green pepper, and ½ a medium yellow onion. Toss them in the skillet and saute for about 5 minutes or until tender. You should begin to smell them.

Seasoning. Now, mix in 1 teaspoon  each of garlic, dried basil, and crushed red pepper flakes. Saute for another 30 seconds until fragrant.

Stir in balsamic. Pour in the 2 tablespoons of balsamic vinegar and stir to mix thoroughly.

Return the cooked chicken. Lastly, replace the chicken in the skillet and stir everything together. The sauce and spices should coat the meat.

Serve. When everything is warmed through and coated with the sauce and seasoning, remove from heat and serve immediately.

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