Cheesy Baked Chicken And Peppers (Printable Version)

Tender chicken baked with colorful peppers and melted cheese for an easy, satisfying main dish.

# What You Need:

→ Proteins

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, sliced
06 - 2 cloves garlic, minced

→ Dairy

07 - 1½ cups shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese

→ Pantry & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried Italian herbs
12 - ½ teaspoon salt
13 - ½ teaspoon black pepper

# How To Make It:

01 - Preheat the oven to 400°F. Lightly grease a large baking dish with cooking spray or a thin layer of olive oil.
02 - Spread the sliced red, yellow, and green bell peppers along with the sliced red onion evenly across the bottom of the prepared baking dish. Drizzle with 1 tablespoon of olive oil, sprinkle with half the salt and black pepper, and toss to coat evenly.
03 - Place the chicken breasts on top of the seasoned vegetables. Brush the chicken with the remaining 1 tablespoon of olive oil, rub the minced garlic over each breast, and season generously with smoked paprika, dried Italian herbs, and the remaining salt and black pepper.
04 - Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the chicken breasts and surrounding vegetables, ensuring full coverage for a golden, bubbly finish.
05 - Bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted, golden, and bubbly on top.
06 - Remove from the oven and let the dish rest for 5 minutes to allow the juices to redistribute. Serve hot, garnished with fresh herbs if desired.

# Helpful Hints:

01 -
  • Everything cooks in a single dish, which means cleanup is almost nonexistent and the flavors mingle beautifully in the oven.
  • The smoked paprika and Italian herbs turn simple ingredients into something that tastes like you spent far longer than 45 minutes on dinner.
02 -
  • Do not skip the five minute rest because cutting into the chicken immediately releases all those delicious juices onto your cutting board instead of keeping them in the meat.
  • Tossing cherry tomatoes into the pepper mix halfway through baking was an accident that became my favorite upgrade.
03 -
  • Pound the chicken to an even thickness before seasoning so the thinnest part does not dry out while the thickest part finishes cooking.
  • Let the dish rest under a loose foil tent rather than uncovered so the cheese stays warm and gooey without continuing to cook.

Go Back