Cheesy Baked Chicken Breast Peppers (Print Version)

Tender chicken baked with colorful peppers and melted cheese for an easy, comforting dinner.

# 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 - 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

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a large baking dish with cooking spray or olive oil.
02 - Spread the sliced red, yellow, and green bell peppers along with the sliced red onion 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 until evenly coated.
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 the smoked paprika, dried Italian herbs, and the remaining salt and black pepper.
04 - Scatter the shredded mozzarella and grated Parmesan cheeses evenly over the chicken breasts and surrounding vegetables.
05 - Bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbly.
06 - Remove from the oven and let rest for 5 minutes before serving. Serve hot, garnished with fresh herbs if desired.

# Expert Tips:

01 -
  • It turns basic pantry ingredients into something that feels like you put in way more effort than you actually did.
  • The peppers cook in the chicken juices so every bite has this rich, savory depth that you just cannot get from a skillet alone.
02 -
  • Do not skip the five minute rest because cutting into the chicken too early sends all those delicious juices running straight onto the plate instead of staying in the meat.
  • If your chicken breasts are very thick, give them a gentle pounding to even thickness first or they will overcook on the outside before the center is done.
03 -
  • Check your Parmesan label carefully because some pre grated versions contain anti caking agents with hidden gluten that would ruin the gluten free status of this dish.
  • Broiling for the last two minutes creates an irresistible browned crust on the cheese that transforms the entire presentation from homey to restaurant worthy.

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