Cheesy Baked Chicken and Peppers (Printable)
Tender chicken baked with vibrant peppers and golden melted cheese blend.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts, about 5 oz each
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 small red onion, sliced
→ Cheese & Dairy
06 - 1 cup shredded mozzarella cheese (about 4 oz)
07 - 1/2 cup shredded cheddar cheese (about 2 oz)
08 - 2 tbsp cream cheese, softened
→ Herbs & Spices
09 - 2 tbsp olive oil
10 - 1 tsp garlic powder
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/2 tsp black pepper
# Steps:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish with olive oil or cooking spray.
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 tbsp olive oil and toss gently to coat.
03 - Place the chicken breasts on top of the vegetable layer. Brush each breast with the remaining 1 tbsp olive oil.
04 - In a small bowl, mix together the garlic powder, smoked paprika, dried oregano, salt, and black pepper. Sprinkle the seasoning blend evenly over each chicken breast.
05 - Dot each chicken breast with approximately 1/2 tbsp of softened cream cheese, spreading it slightly across the surface.
06 - Toss the shredded mozzarella and cheddar cheeses together, then distribute the mixture evenly over the seasoned chicken breasts.
07 - Bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbly.
08 - Remove the dish from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
# Expert Advice:
01 -
- The peppers roast underneath the chicken and release juices that keep everything incredibly moist without any extra effort on your part.
- Using two cheeses might seem indulgent but mozzarella gives you that stretch while cheddar brings a sharpness that makes each bite interesting.
- It looks like you spent hours but the hands on work is genuinely under fifteen minutes.
02 -
- Do not skip pounding the chicken to even thickness because a rounded breast will dry out on the thin end before the thick center finishes cooking.
- Shred your own cheese from a block instead of using pre shredded bags, the anti caking agents on bagged cheese prevent it from melting smoothly.
03 -
- Take your chicken out of the refrigerator fifteen minutes before baking so it comes closer to room temperature, because cold chicken straight from the fridge cooks unevenly every single time.
- Broil for the last two minutes if you want those irresistible browned cheese spots, but watch it like a hawk because the line between perfectly golden and burnt is dangerously thin.