Skillet Balsamic Chicken with Sweet Peppers and Zucchini

  • Author: Aggie's Kitchen
  • Yield: 4 servings 1x
  • Category: Chicken
  • Method: Skillet

A quick skillet meal perfect for busy summer nights, this Balsamic Chicken with Sweet Peppers and Zucchini is bursting with delicious healthy flavor.


  • 1 1/2 lbs thin sliced chicken cutlets
  • coarse salt and fresh ground pepper
  • 1 teaspoon olive oil
  • 810 small sweet peppers, sliced into rounds
  • 1 zucchini, halved longways then sliced into half moons
  • 1 teaspoon dried oregano
  • 1/4 cup balsamic vinegar
  • 1/2 cup crumbled feta


  1. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Place your chicken cutlets spread out on a plate and pat dry with a paper towel (this helps get a good sear on the chicken). Sprinkle both sides of chicken with salt and pepper.
  2. Place chicken into skillet. Cook on first side for about 4-5 minutes or until you can see it browning. Carefully flip your chicken over. Let cook for 3-4 minutes longer. At this time add your sliced zucchini, peppers and dried oregano to pan. Let veggies saute around in the space the chicken is cooking in.
  3. Gently toss the vegetables around in pan, then add 1/4 cup balsamic vinegar over chicken. Let simmer on low for a few minutes longer until vegetables are cooked through. Top each chicken cutlet with crumbled feta and serve with vegetables.