Cheesy Baked Chicken and Peppers
A delightful one-pan chicken dish featuring colorful bell peppers and a cheesy topping. Perfect for a cozy, satisfying meal.
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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
This recipe adapts easily: use different cheeses or add vegetables such as zucchini or mushrooms. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingsCalories: 630kcalCarbohydrates: 8gProtein: 76.5gFat: 30.8gSaturated Fat: 11.8gTrans Fat: 0.3gCholesterol: 151mgSodium: 530mgFiber: 2.1gSugar: 4.5g