Cheesy Baked Chicken Breast And Peppers (Print version)

Tender chicken baked with colorful peppers and melted cheese for a comforting, satisfying meal ready in 45 minutes.

# What goes in:

→ 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 - 1 1/2 cups shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese

→ Pantry & Seasonings

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

# Cooking steps:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Arrange the sliced red, yellow, and green bell peppers along with the sliced red onion in the bottom of the baking dish. Drizzle with 1 tablespoon of the olive oil, sprinkle with half the salt and pepper, and toss to coat evenly.
03 - Place the chicken breasts on top of the seasoned vegetables. Brush with the remaining 1 tablespoon of olive oil, rub with the minced garlic, and season evenly with smoked paprika, dried Italian herbs, and the remaining salt and pepper.
04 - Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the chicken breasts and vegetables.
05 - Bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is melted, golden, and bubbly.
06 - Remove from the oven and let rest for 5 minutes before serving. Serve hot, garnished with fresh herbs if desired.

# Tips from flavorandfeast:

01 -
  • Everything cooks in one dish which means cleanup is almost nothing and the flavors mingle together beautifully in the oven.
  • The contrast between the slightly charred sweet peppers and that stretchy bubbling cheese over juicy chicken is genuinely hard to stop eating.
02 -
  • If your chicken breasts are very thick on one end, pound them slightly even or they will dry out on the thin side before the thick side finishes cooking.
  • Check the internal temperature at 25 minutes because ovens vary wildly and overcooked chicken under cheese is still overcooked chicken.
03 -
  • Shred your own cheese from a block because pre shredded varieties have anti caking powders that prevent them from melting into that beautiful gooey layer you want.
  • Let the baked dish rest the full five minutes before serving because the cheese needs that time to set slightly and the chicken juices will run everywhere if you cut in too soon.

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