Roast Chicken with Balsamic Peppers
Servings 4
Equipment
- Ovenproof Skillet or Cast Iron Skillet
Ingredients
- ¾ tsp fennel seeds crushed
- ½ tsp freshly ground black pepper divided
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- Sea salt and freshly cracked pepper to taste
- 2 skinless boneless chicken breasts
- 2 tbsp olive oil divided
- 2 cups red bell pepper thinly sliced
- 1 cup yellow bell pepper thinly sliced
- ½ cup yellow onion thinly sliced
- ½ cup chicken broth
- 1 tbsp balsamic vinegar
- Fresh parsley chopped
Instructions
- Preheat oven to 450 degrees.
- Heat 1 tablespoon of olive oil in an OVENPROOF large skillet over medium-high heat.
- Combine the fennel seeds, garlic powder, oregano, sea salt, and freshly cracked pepper to taste in a small dish and mix well.
- Sprinkle the spice dry rub evenly over both sides of the chicken.
- Add chicken to the hot skillet and cook for 3 minutes or until browned. Turn the chicken over and place it in the oven for 20 minutes, or until cooked through.
- Remove the chicken to a serving plate and cover with a foil tent.
- Heat the remaining tablespoon of olive oil over medium-high heat in the same large skillet. Add bell peppers and onion; sauté for 3 minutes.
- Stir in broth, scraping the pan to loosen browned bits. Reduce heat; simmer for 5 minutes.
- Increase the heat to medium-high. Stir in vinegar, then season with sea salt and freshly cracked pepper to taste and cook for 3 minutes, stirring frequently.
- Serve the bell pepper mixture and sauce over chicken. Enjoy!