Cheesy Baked Chicken Breast Peppers (Printable Version)

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

# What You 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 olive oil.
02 - Arrange sliced bell peppers and red onion evenly in the prepared baking dish. Drizzle with the remaining olive oil, and sprinkle with half the salt, black pepper, Italian seasoning, and smoked paprika. Toss to coat thoroughly.
03 - Pat chicken breasts dry with paper towels and season both sides with the remaining salt, black pepper, Italian seasoning, and smoked paprika. Place the seasoned chicken breasts on top of the vegetables.
04 - Sprinkle minced garlic evenly over the chicken breasts and vegetables.
05 - Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
06 - Remove the foil and sprinkle mozzarella and Parmesan cheeses evenly over the chicken breasts. Return 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 and golden.
07 - Remove from the oven and let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Everything cooks in one dish so cleanup is almost nonexistent on busy weeknights.
  • The colorful peppers make it look like you tried way harder than you actually did.
  • It is naturally low carb and gluten free without tasting like you sacrificed anything.
02 -
  • Do not skip the foil cover step because uncovered chicken at high heat dries out before the vegetables are tender.
  • An instant read thermometer is your best friend here since chicken breast can go from perfect to rubbery in just a few minutes.
  • Letting the dish rest is not optional because cutting into it immediately means all those juices end up on the cutting board instead of in your meal.
03 -
  • Pound thicker chicken breasts to an even thickness before seasoning so everything cooks uniformly and you avoid the classic raw center with burnt edges problem.
  • Shred your own mozzarella from a block because pre shredded has anti caking powder that makes the cheese grainy instead of smooth.

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