Cheesy Baked Chicken Breast (Printable Version)

Tender baked chicken with colorful peppers and melted cheese, ready in 45 minutes.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables

02 - 2 red bell peppers, cored and sliced into strips
03 - 1 yellow bell pepper, cored and sliced into strips
04 - 1 green bell pepper, cored and sliced into strips
05 - 1 medium red onion, halved and sliced into half-moons
06 - 2 cloves garlic, minced

→ Dairy

07 - 1 1/2 cups shredded mozzarella cheese
08 - 1/2 cup freshly grated Parmesan cheese

→ Pantry and Seasonings

09 - 2 tablespoons olive oil, divided
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried Italian herb blend
12 - 1/2 teaspoon kosher salt
13 - 1/2 teaspoon freshly cracked black pepper

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
02 - Scatter the sliced red, yellow, and green bell peppers along with the red onion across the bottom of the prepared baking dish. Drizzle with 1 tablespoon of the olive oil, sprinkle with half the salt and pepper, and toss until evenly coated.
03 - Lay the chicken breasts on top of the vegetable bed. Brush the surface with the remaining 1 tablespoon of olive oil. Rub the minced garlic over each breast, then season generously with the smoked paprika, dried Italian herbs, and the remaining salt and pepper.
04 - Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the chicken breasts and surrounding vegetables, ensuring full coverage for a golden, bubbly finish.
05 - Bake uncovered for 25 to 30 minutes, until the chicken registers an internal temperature of 165°F on a meat thermometer and the cheese is melted, golden, and bubbling.
06 - Remove from the oven and let the dish rest for 5 minutes to allow the juices to redistribute. Serve hot, garnished with fresh herbs if desired.

# Expert Hints:

01 -
  • The vegetables cook right underneath the chicken so everything finishes at the same time and cleanup is almost nothing.
  • That double cheese situation with mozzarella and Parmesan creates a crust that people will actually fight over at the table.
  • It is naturally low carb and gluten free without trying even a little bit.
02 -
  • If your chicken breasts are very thick pound them to an even thickness first otherwise the edges will dry out before the center cooks through.
  • Check the internal temperature at the 25 minute mark because every oven is different and overcooked chicken is the one thing that can ruin this otherwise forgiving recipe.
03 -
  • Let the baked dish rest those full five minutes before serving because the cheese needs to settle and the chicken will hold onto its moisture much better.
  • Browning the chicken breasts in a hot skillet for two minutes per side before baking creates a crust that pushes this from great to absolutely unforgettable.

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