Cheesy Baked Chicken Breast And Peppers (Print Version)

Tender chicken baked with colorful peppers and melted golden cheese for a wholesome family dinner.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables

02 - 2 red bell peppers, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 green bell pepper, sliced into strips
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 and 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. Lightly grease a large baking dish with 1 tablespoon of olive oil, coating the bottom and sides evenly.
02 - Arrange the sliced red, yellow, and green bell peppers along with the thinly sliced red onion in an even layer across the bottom of 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 the vegetables gently to coat evenly.
03 - 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, pressing the spices gently into the meat.
04 - Place the seasoned chicken breasts on top of the bed of vegetables in the baking dish. Scatter the minced garlic evenly over the chicken and peppers.
05 - Cover the baking dish tightly with aluminum foil and bake for 20 minutes, allowing the chicken to cook through gently while the vegetables soften and release their juices.
06 - Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over each chicken breast. Return the dish to the oven uncovered and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is fully melted with a golden, bubbling top.
07 - Remove the dish from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and tender results. Serve directly over the roasted peppers and onions.

# Handy Tips:

01 -
  • Everything cooks in a single dish, which means cleanup is almost nonexistent and that alone is worth celebrating on a busy weeknight.
  • The peppers caramelize underneath the chicken and release juices that mix with the cheese into something you will want to spoon over everything.
02 -
  • If your chicken breasts vary in thickness, pound the thicker end flat between plastic wrap so everything cooks evenly and you avoid drying out the thinner pieces.
  • Do not skip the covered baking step because that initial steam is what keeps the chicken tender and gives the peppers a head start on caramelization.
03 -
  • Let the dish rest the full 5 minutes before serving because cutting into it too early means all those beautiful juices end up on your cutting board instead of on your plate.
  • A quick broil for the last 2 minutes gives the cheese those irresistible browned spots that make everyone fight over the corner pieces.

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