- 1 large yellow onion, thinly sliced
- 2 large red bell peppers, sliced
- 4 cloves garlic, minced (may substitute 1 teaspoon garlic powder)
- 1/4 teaspoon red pepper flakes (or to taste)
- 4 six-ounce pieces skinless, boneless chicken breast
- 1/4 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1/3 cup balsamic vinegar (use a good-quality, aged variety if possible)
- 1 fifteen-ounce can diced tomatoes, well drained (preferably no salt added)
This simple, one-pot meal is a weeknight staple in my house. The dish gets its kick from rich, tangy balsamic vinegar, one of my all-time favorite flavor enhancers.
- Prep time
- Total Time
Liberally coat a large sauté pan with oil spray, and preheat the pan over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, or until the vegetables begin to soften. Add additional oil spray or a tablespoon of water if the vegetables start to stick to the bottom of the skillet.
Add the garlic (or garlic powder) and red pepper flakes and sauté for 1 minute, stirring constantly.
Season the chicken breasts with the salt and pepper. Add the chicken breasts to the pan and cook for 4 minutes on each side.
Add the balsamic vinegar and canned tomatoes, and bring the liquids to a boil. Reduce the heat to medium-low, and simmer uncovered for 25 minutes, stirring occasionally. Season with additional salt and pepper to taste.