This Cheesy Baked Chicken Breast and Peppers recipe is simple and tasty. It uses basic ingredients and makes a warm, cheesy meal in under an hour. The peppers add color and a fresh bite.
Table of Contents
Why make this recipe
- It cooks fast and needs little prep.
- It uses common ingredients you likely have.
- It is family-friendly and pairs well with rice, pasta, or salad.
- The cheese keeps the chicken moist and adds rich flavor.
How to make Cheesy Baked Chicken Breast and Peppers
Ingredients :
- 4 boneless (skinless chicken breasts)
- 2 bell peppers (any color, thinly sliced)
- 1 small onion (thinly sliced (optional))
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella (or a mozzarella-cheddar blend)
- 1/4 cup grated Parmesan cheese
- Fresh parsley (for garnish)
Directions :
- Preheat oven: Set oven to 400°F (200°C). Lightly grease a baking dish.
- Season chicken: Place chicken breasts in the dish. Drizzle with 1 tbsp olive oil and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper. Rub seasoning evenly on both sides.
- Add peppers and onions: Toss sliced peppers and onions with remaining 1 tbsp olive oil. Arrange them around and over the chicken.
- Bake: Bake uncovered for 20–25 minutes, or until chicken reaches 165°F (74°C) internally.
- Add cheese: Sprinkle mozzarella and Parmesan over the chicken and peppers. Return to oven for 3–5 minutes, or until cheese is melted and bubbly.
- Serve hot: Garnish with parsley and serve with rice, pasta, or a side salad.
Cheesy Baked Chicken Breast and Peppers
A warm, cheesy meal made with chicken breasts and colorful peppers, perfect for a family-friendly dinner in under an hour.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless (skinless chicken breasts)
- 2 bell peppers (any color, thinly sliced)
- 1 small onion (thinly sliced, optional)
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella (or a mozzarella-cheddar blend)
- 1/4 cup grated Parmesan cheese
- Fresh parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
- Place chicken breasts in the dish, drizzle with 1 tbsp olive oil, and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper. Rub seasoning evenly on both sides.
- Toss sliced peppers and onions with the remaining 1 tbsp olive oil. Arrange around and over the chicken.
- Bake uncovered for 20–25 minutes, or until chicken reaches 165°F (74°C) internally.
- Sprinkle mozzarella and Parmesan over the chicken and peppers. Return to oven for 3–5 minutes, or until cheese is melted and bubbly.
- Garnish with parsley and serve hot with rice, pasta, or a side salad.
Notes
Pound chicken to even thickness for even cooking. You can prep the chicken and veggies ahead of time, then assemble and bake when ready.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 90mg
How to serve Cheesy Baked Chicken Breast and Peppers
Serve this hot right from the oven. It goes well with:
- Steamed rice or herbed rice
- Cooked pasta with a light olive oil drizzle
- A simple green salad or roasted vegetables
Slice the chicken and let guests add the peppers and cheese to their plates.
How to store Cheesy Baked Chicken Breast and Peppers
- Cool the dish to room temperature before storing.
- Put leftovers in an airtight container. Keep in the refrigerator for up to 3–4 days.
- To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave in short bursts.
- For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Tips to make Cheesy Baked Chicken Breast and Peppers
- Pound chicken to even thickness so it cooks evenly.
- Use a meat thermometer to check for 165°F (74°C) for safe doneness.
- Slice peppers thin so they cook in the same time as the chicken.
- Use a mix of cheeses for extra flavor and meltiness.
Variations
- Add sliced mushrooms or zucchini with the peppers.
- Use provolone or cheddar cheese instead of mozzarella.
- Add a splash of balsamic vinegar to the peppers before baking for a tangy twist.
- For spice, add a pinch of red pepper flakes or cayenne.
FAQs
Q: Can I use bone-in chicken instead?
A: Yes, but increase baking time and check with a thermometer until it reaches 165°F (74°C).
Q: Can I make this ahead?
A: You can prep the chicken and sliced veggies ahead, then assemble and bake when ready. Cooked dish keeps 3–4 days in the fridge.
Q: Can I skip the onion?
A: Yes. The peppers and cheese still give great flavor if you prefer no onion.
Q: Is this recipe low-carb?
A: Yes, it is low-carb if you skip starchy sides like rice or pasta.
Conclusion
This Cheesy Baked Chicken Breast and Peppers dish is easy, fast, and tasty. It needs simple ingredients and little work. Try it for a weeknight dinner, and tweak the cheeses or veggies to match your taste.
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
