Cheesy Baked Chicken Breast Peppers (Printable Version)

Tender chicken baked with bell peppers and golden melted cheese topping.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 2 red bell peppers, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 medium red onion, thinly sliced
06 - 2 garlic cloves, minced

→ Cheeses

07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese

→ Seasonings & Oils

09 - 2 tablespoons olive oil
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper

# How To Make It:

01 - Preheat oven to 400°F.
02 - Lightly grease a large baking dish with 1 tablespoon of olive oil.
03 - Arrange the sliced bell peppers and red onion evenly in the prepared baking dish. Drizzle with the remaining olive oil and sprinkle with half of the salt, black pepper, Italian seasoning, and smoked paprika. Toss everything together until the vegetables are evenly coated.
04 - Pat the chicken breasts dry with paper towels. Season both sides of each breast with the remaining salt, black pepper, Italian seasoning, and smoked paprika. Place the seasoned chicken breasts on top of the vegetables in the baking dish.
05 - Sprinkle the minced garlic evenly over the chicken breasts and vegetables.
06 - Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
07 - Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the chicken breasts. Return the dish to the oven uncovered and bake for an additional 10 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the cheese is melted and golden brown.
08 - Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving.

# Helpful Hints:

01 -
  • Everything cooks in one dish which means cleanup is almost nothing on a busy weeknight.
  • The peppers turn sweet and soft beneath the chicken and every bite picks up that flavor.
  • Melted cheese over the top makes this feel like comfort food without being heavy.
02 -
  • Do not skip the foil cover for the first twenty minutes or the chicken will dry out before the peppers soften.
  • Check the thickest chicken breast with a thermometer and pull everything out when it hits 165 degrees Fahrenheit internally.
03 -
  • Let the chicken rest those five full minutes or you will lose all the juices onto your cutting board instead of keeping them in each bite.
  • Broil for the last two minutes if you want those gorgeous browned cheese spots that make the dish look like it came from a restaurant.

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