Cheesy Baked Chicken Peppers (Printable Version)

Tender chicken baked with colorful peppers and golden melted cheese

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 2 red bell peppers, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 medium red onion, thinly sliced
06 - 2 garlic cloves, minced

→ Cheeses

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

→ Seasonings & Oils

09 - 2 tablespoons olive oil
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper

# Directions:

01 - Preheat oven to 400°F.
02 - Lightly grease a large baking dish with 1 tablespoon of olive oil.
03 - Arrange sliced bell peppers and red onion evenly in the dish. Drizzle with the remaining olive oil, and sprinkle with half the salt, pepper, Italian seasoning, and paprika. Toss to coat.
04 - Pat chicken breasts dry and season both sides with the remaining salt, pepper, Italian seasoning, and paprika. Place the chicken breasts on top of the vegetables.
05 - Sprinkle minced garlic evenly over the chicken and vegetables.
06 - Cover baking dish with foil and bake for 20 minutes.
07 - Remove foil, sprinkle mozzarella and Parmesan cheeses over the chicken breasts, and return to oven. Bake uncovered for an additional 10 minutes, or until chicken is cooked through and cheese is melted and golden.
08 - Remove from oven and let rest for 5 minutes before serving.

# Expert Hints:

01 -
  • Everything cooks in one dish, which means you get all the comfort with almost no cleanup.
  • The peppers soften into sweet, jammy layers beneath the chicken that soak up every bit of seasoning.
02 -
  • If your chicken breasts are very thick, pound them to an even thickness first or they will dry out on the ends before the center cooks through.
  • Do not skip the foil cover step because that trapped steam is what keeps the chicken juicy before the cheese goes on.
03 -
  • Let the chicken rest a full five minutes before slicing so every drop of juice stays inside the meat where it belongs.
  • Shred your own cheese from a block rather than using bagged shredded cheese, which contains anti caking agents that prevent smooth melting.

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