Cheesy baked chicken breast and peppers is a colorful one-dish dinner: chicken breasts and sliced red, yellow and green bell peppers tossed with olive oil, garlic, paprika and oregano, spread in a casserole dish, covered with cheddar and Parmesan and baked until the chicken is juicy and the cheese is golden. It takes 40 minutes and serves 4.
How to make it: Toss the chicken with the garlic, spices, salt, pepper and olive oil, then add the sliced peppers and toss again. Arrange everything in a 9×13 dish, sprinkle with both cheeses and bake at 375°F for 25 to 30 minutes, until the chicken reaches 165°F. Finish with parsley.
Why You’ll Love It
- One dish: chicken and vegetables bake together.
- 40 minutes: 10 minutes of prep, the oven does the rest.
- Colorful and fresh: three kinds of bell pepper.
- Cheesy crust: cheddar and Parmesan melt into a golden top.
Can You Cook Raw Chicken and Peppers at the Same Time?
Yes. Thinly sliced peppers roast in about the same time it takes chicken breasts to cook through at 375°F. They soften, sweeten and release a little juice that keeps the chicken moist. Spread them around and under the chicken in an even layer so everything cooks at the same rate. Just make sure the chicken reaches 165°F in the thickest part before serving.
Ingredient Notes
Chicken breasts: 4 boneless, skinless breasts. Pound thick ends to an even thickness so they cook evenly.
Bell peppers: 1 each red, yellow and green, thinly sliced.
Seasoning: 2 cloves of garlic, 1 teaspoon each of paprika and dried oregano, salt and pepper, and 3 tablespoons olive oil.
Cheese: 1 cup shredded cheddar and 1/2 cup grated Parmesan.
Parsley: fresh, chopped, to finish.
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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
How to Make Cheesy Baked Chicken and Peppers
1. Heat the oven. Preheat to 375°F (190°C) to ensure the dish cooks evenly.
2. Season the chicken. In a mixing bowl, place chicken breasts, add garlic, paprika, oregano, salt, pepper, and drizzle olive oil. Toss until the chicken is evenly coated.
3. Add the peppers. Slice red, yellow, and green bell peppers thinly and add to the bowl with the chicken. Toss to coat the peppers with the seasonings.
4. Arrange. Arrange the chicken and pepper mixture evenly in a 9×13-inch casserole dish.
5. Add cheese. Evenly sprinkle shredded cheddar and Parmesan cheese over the chicken and peppers.
6. Bake. 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.
7. Garnish. Once out of the oven, sprinkle fresh parsley on top. Serve warm and enjoy.
Is It Better to Bake Chicken Breast at 350 or 400?
Somewhere in between works best for this dish. This recipe uses 375°F: hot enough to roast the peppers and melt the cheese to golden, but gentle enough that the chicken stays juicy while it cooks through. Higher heat cooks faster but can dry out the edges before the center is done; lower heat takes longer and won’t brown the cheese as well.
The Secret to Flavorful Cheesy Chicken
- Season the chicken well. Paprika, garlic and oregano coat every piece before the cheese goes on.
- Even thickness. Pound thick breasts so they cook evenly and stay juicy.
- Two cheeses. Cheddar melts creamy; Parmesan adds salty, nutty flavor and browns.
- Don’t overbake. Pull it at 165°F and let it rest a few minutes.
- Spoon the juices over. The peppers and chicken make a flavorful pan sauce.
How to Keep the Chicken Juicy
Chicken breasts dry out when the thin end overcooks while the thick end catches up. Pound them to an even thickness between two sheets of plastic wrap, or slice very thick breasts in half horizontally. Coating them in olive oil before seasoning helps hold in moisture, and the cheese on top acts like a lid. Check early with a thermometer and take the dish out as soon as the thickest piece reaches 165°F.
Variations
- Fajita style: use fajita seasoning and pepper jack, and add sliced onion.
- Italian: swap the cheddar for mozzarella and add Italian seasoning.
- More vegetables: add zucchini, mushrooms or red onion.
- Chicken thighs: boneless thighs stay extra juicy; bake to 165°F.
- Sliced chicken: cut the breasts into strips for a faster bake.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat covered in the oven or microwave until hot, to 165°F. Leftovers are great sliced into wraps or over rice.
What to Serve With It
Serve it with rice, quinoa, roasted potatoes, pasta or a green salad.
More cheesy chicken dinners: cheesy garlic butter mushroom stuffed chicken, smothered cheesy sour cream chicken, one pot cheesy chicken broccoli rice casserole and cheesy chicken fritters. For more peppers, try stuffed pepper casserole or slow cooker pepper steak.
Frequently Asked Questions
How do I make an easy cheesy chicken bake?
Season chicken breasts, add sliced peppers, top with cheese and bake at 375°F until the chicken reaches 165°F.
Can you cook raw chicken and peppers at the same time?
Yes. Thinly sliced peppers roast in about the same time as the chicken.
What’s the secret to flavorful cheesy chicken?
Well-seasoned chicken, two cheeses and not overbaking.
Can I use frozen peppers?
Yes, but they release more water. Thaw and drain them first.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Season the chicken well, slice the peppers thin and bake until the chicken reaches 165°F. If you try it fajita-style or with mozzarella, tell me in the comments how it turned out.
Cheesy Baked Chicken and Peppers
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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.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
