Roast Chicken Breasts with Peppers

Roast Chicken Breasts with Peppers

4 servings
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

  • fennel seed

    crushed

    ¾ tsp
  • salt

    divided

    ¾ tsp
  • pepper

    divided

    ½ tsp
  • garlic powder
    ¼ tsp
  • dried oregano
    ¼ tsp
  • boneless skinless chicken breast halves

    5 ounces each

    4
  • plus 1 tablespoon olive oil

    divided

    2 tsp
  • sweet red pepper

    thinly sliced

    1 large
  • sweet yellow pepper

    thinly sliced

    1 medium
  • shallots

    thinly sliced

    4
  • chicken broth
    1 c
  • minced fresh rosemary
    1 tsp
  • balsamic vinegar
    1 tbsp

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.

Roast Chicken Breasts with Peppers

Roast Chicken Breasts with Peppers

30 min4 servings267 cal

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About this Recipe

Craving a flavorful, fuss-free chicken dinner that’s ready in a flash? These Roast Chicken Breasts with Peppers are your new weeknight hero, bringing vibrant colors and savory aromas to your table with minimal effort. It’s no wonder Melissa Galinat calls it a winner in her household!

What makes this recipe truly special is its incredible speed and efficiency. By roasting boneless, skinless chicken breasts alongside thinly sliced sweet red and yellow peppers and shallots, you achieve a harmonious blend of flavors and textures in just 30 minutes. The aromatic blend of crushed fennel seed, garlic powder, and dried oregano perfectly complements the tender chicken, creating a dish that feels both comforting and refined.

Expect a beautifully balanced dish where succulent chicken breasts are infused with a fragrant herb blend, nestled among tender-crisp sweet peppers and caramelized shallots. A rich chicken broth and a touch of balsamic vinegar create a light yet deeply flavorful sauce that ties everything together. This dish offers a delightful complexity with every bite, making it an ideal choice for busy evenings when you desire something delicious and satisfying, all while keeping calories in check at 267 per serving.

This versatile recipe welcomes a few simple tweaks. Feel free to swap the sweet red and yellow peppers for other colors like orange, or even mild green bell peppers for a slightly different flavor profile. If you're out of fresh rosemary, a pinch of dried rosemary can be used, though fresh always offers a brighter taste. For an added touch of brightness, a squeeze of fresh lemon juice over the finished dish can elevate the flavors even further.

Serve this vibrant Roast Chicken Breasts with Peppers alongside a simple bed of couscous, quinoa, or a light green salad to complete a wholesome and delicious meal. It’s perfect for a cozy family dinner or when you need a quick, impressive dish for unexpected guests.

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