Cheesy Baked Chicken Breast And Peppers (Printer-Friendly)
Tender chicken baked with colorful peppers and melted cheese for a comforting, easy main dish.
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Vegetables
02 - 2 red bell peppers, cored and sliced into strips
03 - 1 yellow bell pepper, cored and sliced into strips
04 - 1 green bell pepper, cored and sliced into strips
05 - 1 medium red onion, peeled and sliced into rings
06 - 2 cloves garlic, minced
→ Dairy
07 - 1 1/2 cups shredded mozzarella cheese
08 - 1/2 cup freshly grated Parmesan cheese
→ Pantry and Seasonings
09 - 2 tablespoons extra-virgin olive oil
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried Italian herb blend
12 - 1/2 teaspoon kosher salt
13 - 1/2 teaspoon freshly ground black pepper
# How to Make It:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - Spread the sliced red, yellow, and green bell peppers along with the red onion rings evenly across the bottom of the prepared baking dish. Drizzle with 1 tablespoon of the olive oil, sprinkle with half the salt and pepper, and toss until the vegetables are well coated.
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 the surface, and season evenly with the smoked paprika, dried Italian herbs, and the remaining salt and pepper.
04 - Scatter the shredded mozzarella and grated Parmesan cheeses in an even layer over the chicken breasts and surrounding vegetables.
05 - Bake uncovered for 25 to 30 minutes, until the chicken registers an internal temperature of 165°F on an instant-read thermometer and the cheese is melted, golden, and bubbling.
06 - Remove the dish from the oven and let the chicken rest for 5 minutes before serving. Serve hot, garnished with fresh herbs if desired.
# Expert Advice:
01 -
- Everything cooks in one dish, which means you get all the comfort of a big home cooked meal with almost nothing to wash afterward.
- The bell peppers soften into sweet, jammy layers beneath the chicken that soak up every bit of seasoning and melted cheese.
02 -
- If your chicken breasts are very thick, pound them to an even thickness before baking or the centers will still be raw when the cheese has already browned too far.
- Letting the dish rest those five minutes is not optional, because cutting in too early sends all the flavorful juices running into the pan instead of staying in the meat where they belong.
03 -
- Take the chicken out of the fridge fifteen minutes before baking so it comes closer to room temperature and cooks more evenly from edge to center.
- Browning the chicken in a hot skillet for two minutes per side before transferring to the baking dish creates a crust that locks in moisture and adds a layer of flavor the oven alone cannot match.