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!
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Instructions
Add the first 1 tablespoon portion of extra virgin olive oil to a large skillet over medium-high heat. Season the chicken thighs with salt and pepper to taste and place them in the hot skillet.
Pan fry the chicken for 4-5 minutes per side, until fully cooked with an internal temp of 165°F (75°C). Transfer the chicken to a plate and set aside.
Next, add the sliced red and green bell peppers and onion to the skillet and saute until tender and fragrant, about 5 minutes. Add the garlic, basil, and optional crushed red pepper flakes, and continue sauteing for an additional 30 seconds. Stir in the balsamic vinegar until well distributed.
Finally, add the chicken thighs back to the skillet and stir to coat and heat. Remove from heat and serve over white rice.
Notes
If you don't have red and green bell peppers, you can use whatever color you have on hand.
If you don't like the taste of balsamic vinegar, you may substitute it for white wine.