Roast Chicken Breasts with Peppers

Roast Chicken Breasts with Peppers

from tasteofhome.com
Dinner
30 min
4 servings
267 kcal / serving

This is a winner in our household. I’m in love with it, too, because this dish goes from start to finish in nearly no time. —Melissa Galinat, Lakeland, Florida

Ingredients

  • ¾ teaspoonfennel seed, crushed
  • ¾ teaspoonsalt, divided
  • ½ teaspoonpepper, divided
  • ¼ teaspoongarlic powder
  • ¼ teaspoondried oregano
  • 4boneless skinless chicken breast halves (5 ounces each)
  • 2 teaspoonsplus 1 tablespoon olive oil, divided
  • 1 largesweet red pepper, thinly sliced
  • 1 mediumsweet yellow pepper, thinly sliced
  • 4shallots, thinly sliced
  • 1 cupchicken broth
  • 1 teaspoonsminced fresh rosemary
  • 1 tablespoonbalsamic vinegar

Directions

  1. 1

    In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken.

  2. 2

    In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°.

  3. 3

    Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender.

  4. 4

    Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.