Sautéed Chicken with Mixed Bell Peppers and Balsamic Glaze

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender chicken breast strips sautéed with vibrant bell peppers and finished with a tangy balsamic glaze. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs chicken breast, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g, sliced into 1/2-inch strips chicken breast
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 3 tbsp olive oil
• 3 cloves, minced garlic cloves
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp, chopped (optional) fresh thyme

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 400 g chicken breast strips seasoned with 1 tsp salt and 1/2 tsp black pepper. Sauté for 6-7 minutes, stirring occasionally, until chicken is cooked through and golden brown.
2. Step 2: Remove chicken from skillet and set aside. In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
3. Step 3: Add 1 sliced red, 1 yellow, and 1 green bell pepper (all cut into thin strips) to the skillet. Cook over medium heat for 5-6 minutes until peppers soften but retain some crunch.
4. Step 4: Return the chicken to the skillet. Pour in 2 tbsp balsamic vinegar and 1 tbsp honey. Stir well and cook for an additional 2 minutes until the glaze thickens and coats the chicken and peppers.
5. Step 5: Sprinkle 1 tsp chopped fresh thyme over the dish, toss gently, and serve hot.