Best Chicken With Red Bell Peppers Recipes

BAKED CHICKEN AND PEPPERS

Baked Chicken and Peppers image

These Italian Baked Chicken and Peppers are so simple to make and so DELICIOUS to eat! With as little as 10 min of prep and one dish you can have this flavor packed meal in the oven baking to perfection.

Provided by Kimber

Categories Dinner

Time 50m

Number Of Ingredients 12

Ingredients

2 lbs boneless skinless chicken breast (cut into thin cutlets)
1 red bell pepper (cut into strips)
1 green bell pepper (cut into strips)
1/2 sweet yellow onion (thinly sliced)
4 cloves garlic (pressed)
15 oz crushed tomatoes ((1 can))
1 tbsp balsamic vinegar
1 tbsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper
1 cup mozzarella cheese (shredded)

Steps:

Place the onions and peppers in the bottom of a 9x13 baking dish.
Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

Nutrition Facts : ServingSize 10 oz, Calories 278 kcal, Carbohydrate 12 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 778 mg, Fiber 3 g, Sugar 6 g

CHICKEN WITH RED BELL PEPPERS

Chicken with Red Bell Peppers image

Provided by Dawn Murray

Categories Chicken Pepper Sauté Valentine's Day Quick & Easy Low Cal Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
2 red bell peppers, thinly sliced
2 large garlic cloves, chopped
4 skinless boneless chicken breast halves
All purpose flour
1 cup canned low-salt chicken broth
1/4 cup dry white wine
2 tablespoons chopped fresh parsley

Steps:

Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g