Cheesy Baked Chicken And Peppers (Print Page)

Tender chicken baked with colorful peppers and melted cheese for a comforting, flavorful meal.

# What You Need:

→ Proteins

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 sliced into half-moons
06 - 2 cloves garlic, minced

→ Dairy

07 - 1 1/2 cups shredded mozzarella cheese
08 - 1/2 cup freshly grated Parmesan cheese

→ Pantry and Seasonings

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

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - Scatter the sliced red, yellow, and green bell peppers along with the red onion across the bottom of the prepared baking dish. Drizzle with 1 tablespoon of the olive oil, sprinkle with half the salt and pepper, and toss until the vegetables are evenly coated.
03 - Place the chicken breasts on top of the seasoned vegetables. Brush the chicken with the remaining 1 tablespoon of olive oil, rub the minced garlic over the surface, and sprinkle evenly with the smoked paprika, dried Italian herbs, and the remaining salt and 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 melted, golden, and bubbly.
06 - Remove from the oven and let the dish rest for 5 minutes. Serve hot, garnished with fresh herbs if desired.

# Expert Tips:

01 -
  • The vegetables cook right under the chicken, so everything finishes at the same time with zero extra pans.
  • That moment when you pull the bubbling, golden cheese from the oven feels like a real achievement for almost no effort.
  • It is naturally gluten free and low carb, which means everyone at the table can dig in without a second thought.
02 -
  • If your chicken breasts are very thick, pound them to an even thickness first or they will dry out on the ends before the center cooks through.
  • Always check the internal temperature with a meat thermometer because cooking times vary depending on breast size and oven accuracy.
03 -
  • Slice the vegetables fairly thin so they soften completely during the baking time without needing a head start on the stove.
  • Brotasting the chicken halfway through baking keeps the top moist and helps the cheese brown more evenly, though it is optional if you prefer to leave the oven door closed.

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