Cheesy Baked Chicken With Peppers (Printable)
Tender chicken baked with colorful peppers golden cheese topping
# What You’ll 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
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup shredded cheddar cheese
→ Dairy
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
# How To Make It:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish.
02 - Arrange the sliced bell peppers and red onion evenly on the bottom of the baking dish. Drizzle with 1 tbsp olive oil and toss to coat.
03 - Place the chicken breasts on top of the vegetables. Brush with the remaining 1 tbsp olive oil.
04 - In a small bowl, combine garlic powder, smoked paprika, oregano, salt, and black pepper. Sprinkle the seasoning mixture evenly over each chicken breast.
05 - Dot each chicken breast with 1/2 tbsp softened cream cheese, spreading it slightly across the surface.
06 - Toss the mozzarella and cheddar cheeses together, then sprinkle the blend evenly over the 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 from the oven and let rest for 5 minutes before serving.
# Expert Advice:
01 -
- The peppers roast underneath the chicken and release juices that keep everything incredibly moist without any extra effort.
- That golden cheese blanket on top turns a weeknight dinner into something that feels like you tried much harder than you actually did.
02 -
- If your chicken breasts vary wildly in thickness, the thin ones will overcook while the thick ones finish, so a quick pound with a rolling pin between plastic wrap saves the whole pan.
- Do not skip the five minute rest because slicing immediately sends all those juices running and leaves the chicken drier than it deserves.
03 -
- Let the cream cheese sit on the counter for 20 minutes before spreading or you will fight it the entire time and tear the chicken surface.
- Broiling for the last 60 seconds transforms good cheese into an unforgettable crunchy golden lid, but watch it like a hawk because it goes from perfect to charred in seconds.