Cheesy Baked Chicken Breast Peppers (Printable Version)

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

# What You Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ 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 - 1½ cups shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese

→ Pantry and Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried Italian herbs
12 - ½ teaspoon salt
13 - ½ teaspoon black pepper

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a large baking dish with cooking spray or a thin coat of olive oil.
02 - Spread the sliced red, yellow, and green bell peppers along with the sliced red onion evenly across the bottom of the prepared baking dish. Drizzle with 1 tablespoon of olive oil, season with ¼ teaspoon salt and ¼ teaspoon black pepper, and toss to coat thoroughly.
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 each breast, and season evenly with the smoked paprika, dried Italian herbs, and the remaining ¼ teaspoon salt and ¼ teaspoon black pepper.
04 - Sprinkle 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 before serving. Serve hot, garnished with fresh herbs if desired. Pairs well with a crisp green salad or steamed rice and a glass of Chardonnay or Sauvignon Blanc.

# Expert Tips:

01 -
  • Everything cooks in a single dish, which means cleanup is basically nonexistent and you get to feel smug about it.
  • The smoked paprika does most of the heavy lifting, so even barely seasoned cooks can pull this off and look impressive.
02 -
  • If your chicken breasts are very thick, pound them slightly first or they will still be pink when the cheese has already gone from golden to burnt.
  • Cover the dish loosely with foil for the first 15 minutes if the cheese is browning too quickly, then uncover to finish.
03 -
  • Take the chicken out of the fridge 15 minutes before baking so it cooks more evenly from edge to center.
  • Brown the chicken briefly in a hot skillet before baking if you want a deeper, caramelized flavor underneath all that cheese.

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