Herb-Infused Italian Chicken with Colorful Peppers
Elevate your dinner table with this delightful recipe for Herb-Infused Italian Chicken. This dish serves as a fresh, homemade alternative to store-bought Italian salad dressings, featuring succulent chicken breasts marinated in a vibrant homemade Italian dressing. The blend of balsamic vinegar, olive oil, and fragrant Italian herbs, combined with the crunch of colorful bell peppers and sweet red onions, creates an explosion of flavors that will satisfy and impress. Perfect for family dinners or gatherings, this one-dish meal is not only visually appealing but also easy to prepare, ensuring you spend less time in the kitchen and more time with your loved ones.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Boneless skinless chicken breasts
4 (sliced into cutlets)
Balsamic vinegar
1/2 cup (none)
Olive oil
2 cups (none)
Dried crushed Italian seasoning mix
2 tablespoons (none)
Minced garlic
2 tablespoons (none)
Crushed red pepper flakes
1/4 teaspoon (none)
Yellow bell pepper
1 medium (seeded and julienned)
Red bell pepper
1 medium (seeded and julienned)
Orange bell pepper
1 medium (seeded and julienned)
Red onion
1 large (peeled and julienned)
Instructions
1
If using frozen chicken breasts, thaw partially to make slicing easier. Place the chicken breasts on a cutting board, and while holding one piece steady, slice it lengthwise to create two thinner cutlets, approximately 1/4 pound each. Place these cutlets in a large, sealable plastic bag.
2
In a mixing bowl or a shaker bottle, combine the balsamic vinegar, olive oil, dried Italian seasoning, minced garlic, and crushed red pepper flakes. Blend well until all ingredients are fully integrated.
3
Set aside 1/4 cup of the dressing mixture for later use. Pour the remaining dressing into the bag with the chicken. Ensure the chicken is fully coated by massaging the bag gently. Seal the bag, and refrigerate for at least 2 hours, allowing the flavors to meld, but no longer than 4 hours to maintain optimal texture.
4
Preheat your oven to 350°F (175°C). Prepare a nonstick jellyroll pan or a baking sheet with a lip to catch any juices.
5
Heat a large nonstick skillet over medium-high heat. Add 4 chicken cutlets and sear for approximately 2 minutes on each side until golden brown. Transfer the seared chicken to the prepared pan. Repeat with the remaining chicken, adding more oil if necessary, and wipe out the skillet if needed.
6
Once all the chicken is in the pan, place it in the oven and allow it to cook for another 7 minutes or until the internal temperature reaches at least 165°F (75°C).
7
Meanwhile, return to the skillet and add the reserved 1/4 cup of dressing. Heat over medium-high and add the julienned bell peppers and onions. Toss everything until the vegetables are well-coated with the dressing. Stir occasionally to prevent the garlic from burning, allowing the vegetables to soften but still retain some crunch.
8
Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve each piece of chicken alongside a generous helping of sautéed peppers and onions, or slice the chicken and layer it into sub rolls topped with the delicious veggies for a tasty sandwich option.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of Herb-Infused Italian Chicken?
This dish features a vibrant blend of balsamic vinegar, olive oil, and fragrant Italian herbs, balanced with the sweetness of bell peppers and red onions.
What ingredients are in the homemade Italian dressing?
The dressing consists of balsamic vinegar, olive oil, dried Italian seasoning, minced garlic, and crushed red pepper flakes.
How should I prepare the chicken breasts for this recipe?
The chicken breasts should be sliced lengthwise to create two thinner cutlets, each approximately 1/4 pound.
Can I use frozen chicken for this recipe?
Yes, but it is recommended to thaw the chicken partially to make slicing it into cutlets easier.
How long should the chicken marinate?
The chicken should marinate for at least 2 hours, but no longer than 4 hours to maintain the best texture.
Why shouldn't I marinate the chicken for more than 4 hours?
Marinating longer than 4 hours can negatively impact the texture of the chicken due to the acidity in the balsamic vinegar.
Should I save any of the dressing before marinating?
Yes, set aside 1/4 cup of the dressing mixture to use later for sautéing the vegetables.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
What type of pan is best for baking the chicken?
Use a nonstick jellyroll pan or a baking sheet with a lip to catch any juices.
How do I sear the chicken?
Heat a large nonstick skillet over medium-high heat and sear the cutlets for approximately 2 minutes on each side until golden brown.
How long does the chicken need to bake in the oven?
After searing, bake the chicken for about 7 minutes.
What is the safe internal temperature for the chicken?
The internal temperature should reach at least 165°F (75°C).
Which bell peppers are used in this recipe?
The recipe calls for one medium yellow bell pepper, one medium red bell pepper, and one medium orange bell pepper.
How should the vegetables be cut?
The bell peppers should be seeded and julienned, and the red onion should be peeled and julienned.
How are the vegetables cooked?
The vegetables are sautéed in the skillet with the reserved dressing over medium-high heat until softened but still crunchy.
How do I prevent the garlic from burning while sautéing?
Stir the vegetables occasionally as they cook to ensure the garlic in the dressing doesn't burn.
Is it necessary to rest the chicken after cooking?
Yes, let the chicken rest for a few minutes after removing it from the oven to keep it succulent.
Can I serve this chicken in a sandwich?
Yes, you can slice the chicken and layer it into sub rolls with the sautéed peppers and onions.
Is this recipe a good alternative to store-bought dressing?
Yes, it provides a fresh, homemade alternative to store-bought Italian salad dressings.
How many chicken cutlets will I have in total?
By slicing 4 chicken breasts lengthwise, you will have 8 cutlets.
What type of onion is used in this recipe?
The recipe uses one large red onion.
Is this dish spicy?
It has a mild kick from the 1/4 teaspoon of crushed red pepper flakes.
What kind of oil is recommended?
The recipe specifies using olive oil for the dressing and searing.
Can I use a different type of vinegar?
The recipe specifically calls for balsamic vinegar to achieve the intended flavor profile.
How should I clean the skillet between batches of chicken?
Wipe out the skillet if needed and add more oil before searing the remaining chicken cutlets.
What makes this a 'one-dish' meal?
It combines protein and a variety of vegetables into a single cohesive dish that is easy to prepare.
Can I use fresh Italian herbs instead of dried?
While the recipe calls for dried seasoning, you can use fresh, but you may need to adjust the quantities.
Does this recipe include garlic?
Yes, it uses 2 tablespoons of minced garlic.
What is the texture of the vegetables after sautéing?
The peppers and onions should be softened but still retain some of their crunch.
How much Italian seasoning mix is needed?
You will need 2 tablespoons of dried crushed Italian seasoning mix.