pan roasted chicken with balsamic bell peppers

here's yet another way to jazz up a relatively boring chicken breast. we eat a heck of a lot of chicken breasts around here, so much so, that we buy them 10 at a time. and even though we eat chicken in many different ways, a simple one dish pan roasted chicken is something i've been gravitating to lately. there's something satisfying about making chicken, vegetables, and sauce in one pan. it's something i can do while simultaneously cleaning up from the day and getting ready for the next. these types of dishes are my favorite.

and if you aren't a fan of balsamic or bell peppers, i've got 49 other ways to enjoy chicken.

a housekeeping note: for those of you on pinterest, i've added a pin it button to the bottom of each post to make it easier for you to share your favorites.

chicken with balsamic bell peppers

adapted from cooking light

30 minutes, serves 4

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

4 skinless, boneless chicken breasts

2 medium or large bell peppers, sliced

1 large shallot, thinly sliced

1 1/2 teaspoons chopped fresh rosemary

1 cup chicken broth

1 tablespoon balsamic vinegar

1. coat the bottom of a large skillet with oil and preheat over medium-high heat.
2. combine garlic powder, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. coat the chicken breasts with vegetable or olive oil and the spice rub.
3. add the chicken to the pan, and cook, about ten minutes per side, until the chicken is cooked through. remove the chicken from the pan and return the pan to medium heat.
4. coat the pan with oil and add the peppers, shallot, and rosemary. saute about three minutes or until the pepper start to soften. deglaze the pan with the broth, reduce heat, and simmer about 5 minutes until thickened. stir in vinegar, season with salt and pepper, and cook three minutes. 
5. add the chicken back into the pan and toss with the pepper mixture to reheat. serve the chicken topped with the peppers.