Cheesy Baked Chicken Breast And Peppers
Tender chicken breasts baked with colorful bell peppers and topped with a three-cheese blend for an easy, family-friendly dinner that's ready in 45 minutes.
Equipment
- 9x13-inch baking dish
- Instant-read thermometer
- Meat mallet
- Cutting board
- Chef's knife
Ingredients
- 4 boneless skinless chicken breasts about 6 oz each, pounded to even thickness
- 3 large bell peppers red, yellow, and orange, sliced into strips
- 1 medium onion sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon smoked paprika
- salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup cream cheese softened and cubed
- fresh parsley for garnish, optional
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Toss peppers and onion with 1 tablespoon olive oil, half the garlic, Italian seasoning, salt, and pepper. Spread evenly in the prepared baking dish.
- Pat chicken breasts dry with paper towels. Rub with remaining olive oil and season with smoked paprika, remaining garlic, salt, and pepper.
- Place chicken on top of the pepper mixture. Bake for 20 minutes.
- Top each breast with cubed cream cheese, mozzarella, and Parmesan. Return to oven and bake 10-15 minutes more until chicken reaches 165°F internally and cheese is golden and bubbly.
- Rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Pound chicken to even thickness for uniform cooking
- Pat peppers dry after slicing to prevent watery results
- Let dish rest before serving for cleaner slices
- Use instant-read thermometer to ensure doneness
- Can be assembled ahead and refrigerated up to 24 hours before baking