Cheesy Baked Chicken Breast Peppers (Print View)

Tender chicken baked with colorful peppers and golden melted cheese—a wholesome 45-minute main dish.

# What You'll 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 tbsp olive oil
10 - 1 tsp Italian seasoning
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/2 tsp black pepper

# How to Make:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with 1 tbsp of the olive oil.
02 - Arrange the sliced red, yellow, and green bell peppers along with the thinly sliced red onion evenly across the bottom of the prepared baking dish. Drizzle with the remaining olive oil, then sprinkle with half of the salt, black pepper, Italian seasoning, and smoked paprika. Toss gently to coat all vegetables 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. Lay the seasoned chicken breasts on top of the vegetable bed in the baking dish.
04 - Scatter the minced garlic evenly over the chicken breasts and surrounding vegetables.
05 - Cover the baking dish tightly with aluminum foil and bake for 20 minutes, allowing the chicken to cook gently in the steam alongside the vegetables.
06 - Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheeses generously over each chicken breast. 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, bubbly, and golden.
07 - Remove the dish from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Serve warm alongside the roasted peppers and onions.

# Expert Suggestions:

01 -
  • The vegetables and chicken cook together in one pan so cleanup is almost nonexistent which on a weeknight is basically a love letter to yourself.
  • That bubbling golden cheese blanket transforms ordinary ingredients into something that looks like it came from a neighborhood bistro not your kitchen on a Wednesday.
02 -
  • Do not skip the foil step because uncovered chicken at high heat dries out before the vegetables have a chance to soften properly underneath.
  • Use a meat thermometer if you have one because overcooked chicken is the enemy of this dish and 165 degrees Fahrenheit is your target.
03 -
  • Pound the chicken breasts to an even thickness before seasoning so the thin ends do not dry out while the thick centers finish cooking.
  • Let the baked dish rest the full five minutes because slicing too early sends all those flavorful juices running onto the cutting board instead of staying in the meat.

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