Cheesy Baked Chicken Breast And Peppers (Printable)

Tender chicken breasts baked with colorful peppers and melted cheese for a wholesome, family-friendly dinner.

# What You'll Need:

→ Meats

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, halved and thinly sliced
06 - 2 garlic cloves, peeled and minced

→ Cheeses

07 - 1 cup shredded mozzarella cheese (about 4 oz)
08 - 1/2 cup grated Parmesan cheese (about 1.5 oz)

→ Seasonings & Oils

09 - 2 tablespoons extra-virgin olive oil, divided
10 - 1 teaspoon Italian seasoning blend
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon kosher salt
13 - 1/2 teaspoon freshly ground black pepper

# Steps:

01 - Preheat oven to 400°F. Lightly coat a 9×13-inch baking dish with 1 tablespoon of the olive oil, ensuring an even film across the bottom and sides.
02 - Spread the sliced red, yellow, and green bell peppers along with the red onion in an even layer across the prepared baking dish. Drizzle with the remaining 1 tablespoon of olive oil, then sprinkle with half of the salt, black pepper, Italian seasoning, and smoked paprika. Toss gently until all vegetables are evenly coated.
03 - Pat the chicken breasts thoroughly dry with paper towels. Combine the remaining halves of the salt, black pepper, Italian seasoning, and smoked paprika, then rub the mixture evenly over both sides of each breast. Lay the seasoned chicken on top of the bed of vegetables 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 place in the center of the oven. Bake for 20 minutes to allow the chicken to cook through gently while the vegetables soften and release their juices.
06 - Carefully remove the foil. Sprinkle the shredded mozzarella and grated Parmesan 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 golden-brown spots on top.
07 - Remove the dish from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Serve each breast over a portion of the roasted peppers and onions.

# Expert Tips:

01 -
  • Everything cooks in one dish which means cleanup is almost nothing.
  • The peppers turn soft and sweet while the cheese forms a golden crust that makes each bite feel indulgent.
  • It is gluten free and low carb without tasting like you gave anything up.
02 -
  • Do not skip drying the chicken breasts because wet chicken will not brown properly and the seasoning slides right off.
  • If your chicken breasts are very thick slice them horizontally or pound them to even thickness or the center will stay pink while the edges dry out.
03 -
  • Let the baked dish rest the full five minutes because cutting into it too early means all those delicious juices run out onto the plate.
  • Check the chicken with an instant read thermometer at the thickest part and pull it at 165 degrees F for perfectly safe and moist results every single time.

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