The Cheesy Baked Chicken and Peppers recipe brings together tender, seasoned chicken breasts and peppers — three kinds, to be exact — then bathes them in melted cheddar and Parmesan cheese. It’s a one-pan dish that’s as gratifying as it is easy, just right for busy weeknights and cozy dinners. Juicy peppers and rich seasonings make for a flavor-packed dish that’s sure to become a family favorite.
Why You’ll Love This Recipe:
One-Pan Wonder: This recipe is a one-baking dish affair, great for busy weeknights when you want a big, filling, well-rounded dinner without the mess.
Vibrant Flavors: Garlic, paprika, and oregano meet with a pool of melted cheese for a truly rich and savory mix.
This recipe is so nutritious and colourful: the three types of bell peppers and lean chicken breast in this dish makes it look appetizing too!
Customizable: This is a versatile, go-to recipe, and you can simply swap or add ingredients as you see fit based on your family’s tastes.
Key Ingredients:
Chicken Breasts Boneless, skinless chicken breasts are easy and can also cook quickly in the oven. For variation, try boneless chicken thighs for a richer flavor.
Bell Peppers: The combination of red, yellow, and green bell peppers brings vibrancy and a contrast of sweet and mildly bitter notes. Add whatever’s in season, or add orange peppers if you’d like even more variety.
Cheese: Cheddar cheese melts beautifully and offers a sharp, cheesy flavor, and Parmesan adds a hint of nuttiness and a golden crust. If you’d like, try cheeses such as mozzarella or Monterey Jack for added gooeyness.
Paprika and Oregano: These spices add warmth and depth to the chicken. Use smoked paprika if you’d like a smoky note.
Olive Oil: To keep the chicken and peppers moist while baking. Use extra-virgin olive oil for a stronger flavor or substitute with avocado oil, if you like.
FULL RECIPE (quantities see recipe card below)
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Step-by-Step Instructions:
Step 1: Preheat Your Oven
(4) Continue baking for about 30-35 minutes at 375° F (190° C). This will help ensure the dish cooks thoroughly and the cheese melts well.
Step 2: Season the Chicken
Prepare Chicken: In a large mixing bowl, add the boneless skinless chicken breasts.
Sprinkle on Seasonings: Sprinkle in chopped garlic, paprika, dried oregano, a good pinch of salt, and freshly ground black pepper.
Pour Olive Oil: Pour olive oil over the chicken and seasonings, and toss so that chicken is evenly coated. This will guarantee that the chicken is moist and flavorful.
Step 3: Add the Bell Peppers
Slice and Mix: Thinly slice the red, yellow, and green bell peppers and add to the bowl with the seasoned chicken. Toss again to coat the peppers in the seasonings. Bear in mind you can also add flavor, texture and presentation with herbs, nuts or seeds.
Step 4: Grease Your Baking Dish
Transfer to Dish: Spread the chicken and pepper mixture evenly in a 9×13-inch casserole dish. Give everything room to cook and to make sure each bite has a balance of chicken and peppers.
Step 5: Add the Cheese
Cheese Sprinkle: Toss shredded cheddar and grated Parmesan cheese evenly over the chicken and peppers. The cheese will melt into a gooey, golden topping.
Step 6: Bake the Dish
Bake: Transfer the casserole dish into the preheated oven; bake for 25-30 minutes. The chicken is cooked through at an internal temperature of 165°F (74°C) and the cheese melting and a little browned. The bell peppers should be softened but still slightly crunchy.
Step 7: Garnish and Serve
Top with Garnish: A sprinkle of chopped parsley over the top when out of the oven brings vibrancy and taste.
Serving suggestion: Serve your Cheesy Baked Chicken and Peppers straight from the oven. Savor the comforting tastes and cheesy deliciousness!
Serving Suggestions:
Cheesy Baked Chicken and Peppers is a stand-alone, one-pot meal, but here are some side and accompanying ideas:
Rice or Quinoa: Serve over cooked steamed rice, brown rice, or quinoa to soak up the delicious cheesy sauce.
Pasta: A simple pasta, like penne or spaghetti, goes great with this dish for a complete meal.
Roasted Potatoes: Oven-roasted potato with herbs and garlic makes for a great pair.
Exquisite Side Salad : A crisp green salad with sharp vinaigrette balances the rich dish.
Crusty Bread: Serve with crusty bread to soak up the cheesy, savory sauce.
Storage and Reheating Tips:
This dish is great for meal prep, so you’ll have leftovers all week long.
Storage: Put any leftovers in an airtight container and refrigerate for up to 3 days.
Freezing: This dish can be frozen for up to 2 months. Let the chicken and peppers cool completely, then put into a freezer-safe container. Defrost in the refrigerator overnight, then heat through.
Reheating: To reheat, put the dish in the oven at 350°F (175°C) until warmed through. Or, microwave individual servings, in 30-second bursts, until hot.
Recipe Variations:
Add Mushrooms: Sliced mushrooms are also a great addition that adds an earthy flavor that works well with the cheese and peppers.
Use Different Cheese: For a super gooey topping, go with mozzarella or a combination of Italian cheeses rather than cheddar and Parmesan.
Spicy Version: Toss the chicken seasoning with sliced jalapeños or a sprinkle of red pepper flakes.
Balsamic Drizzle: Drizzle a little balsamic glaze over the dish just before serving for a sweet and tangy contrast.
Fresh Herbs: Fresh thyme or rosemary with the parsley makes for added herbal notes.
Conclusion:
Cheesy Baked Chicken and Peppers is a flexible crowd pleaser that’s as simple to make as it is tasty. With colorful bell peppers, juicy chicken and a golden cheesy crust, it’s a keeper recipe for busy weeknights and easy entertaining. The flavors marry beautifully for a winning dish sure to be a family favorite.
These are simple to make — with your favorite cheese (or cheeses) and roasted peppers all sandwiched between tortillas and cooked right in a skillet — but so unexpectedly satisfying.
Cheesy Baked Chicken and Peppers
Ingredients
- 4 boneless, skinless chicken breasts
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 2 cloves garlic finely chopped
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- fresh parsley chopped, for garnish
Instructions
- Preheat to 375°F (190°C) to ensure the dish cooks evenly.
- In a mixing bowl, place chicken breasts, add garlic, paprika, oregano, salt, pepper, and drizzle olive oil. Toss until the chicken is evenly coated.
- Slice red, yellow, and green bell peppers thinly and add to the bowl with the chicken. Toss to coat the peppers with the seasonings.
- Arrange the chicken and pepper mixture evenly in a 9x13-inch casserole dish.
- Evenly sprinkle shredded cheddar and Parmesan cheese over the chicken and peppers.
- Bake in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and golden.
- Once out of the oven, sprinkle fresh parsley on top. Serve warm and enjoy.