Cheesy Baked Chicken Breast Peppers (Printable)

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

# 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 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

# Directions:

01 - Preheat oven to 400°F.
02 - Lightly grease a large baking dish with 1 tablespoon of olive oil.
03 - Arrange sliced bell peppers and red onion evenly in the dish. Drizzle with the remaining olive oil, and sprinkle with half the salt, pepper, Italian seasoning, and paprika. Toss to coat.
04 - Pat chicken breasts dry and season both sides with the remaining salt, pepper, Italian seasoning, and paprika. Place the chicken breasts on top of the vegetables.
05 - Sprinkle minced garlic evenly over the chicken and vegetables.
06 - Cover baking dish with foil and bake for 20 minutes.
07 - Remove foil, sprinkle mozzarella and Parmesan cheeses over the chicken breasts, and return to oven. Bake uncovered for an additional 10 minutes, or until chicken is cooked through and cheese is melted and golden.
08 - Remove from oven and let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • One pan means you get a complete meal with almost no cleanup, which is honestly the best part after a long day.
  • The peppers roast underneath the chicken and soak up every bit of seasoning and juice, becoming almost as satisfying as the main event.
  • It is naturally low carb and gluten free, so you can serve it to almost anyone without a second thought.
02 -
  • If your chicken breasts are wildly different sizes, the thin ones will overcook while the thick ones finish, so take a minute to even them out.
  • Do not skip the foil cover for the first 20 minutes because the steam is what keeps the chicken juicy and helps the peppers soften without drying out.
03 -
  • Let the baked dish rest for the full five minutes because cutting into it too early sends all those good juices running into the pan instead of staying in the meat.
  • Grating your own Parmesan from a block melts smoother and tastes noticeably better than the pre grated kind in the green can.

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