A delightful chicken dish paired with roasted peppers and a flavorful balsamic glaze, perfect for a quick yet elegant meal.
Season the chicken breasts with salt and pepper on both sides.
Ensure the chicken is at room temperature for even cooking.
Heat half of the olive oil in a large skillet over medium-high heat.
Use a skillet with a heavy bottom for better heat distribution.
Cook the chicken in the skillet until golden brown on both sides, about 8 minutes total. Remove and set aside.
Avoid overcrowding the skillet to ensure proper browning.
Add the remaining olive oil to the skillet and reduce the heat to medium.
Scrape any browned bits from the skillet for added flavor.
Sauté the bell peppers and onion until softened, about 5 minutes.
Cut the vegetables into uniform sizes for even cooking.
Add the garlic and cook for 1 minute until fragrant.
Be careful not to burn the garlic as it can become bitter.
Stir in the balsamic vinegar and half of the basil, mixing well.
Allow the vinegar to reduce slightly for a more concentrated flavor.
Return the chicken to the skillet along with any juices. Simmer on low heat until the chicken is cooked through, about 5 minutes.
Cover the skillet to retain moisture and cook evenly.
Garnish with the remaining basil and serve warm.
Serve immediately for the best flavor and texture.
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