Print

Best Cheesy Baked Chicken Breast and Peppers Recipe

cheesy baked chicken breast and peppers - featured image
Print Recipe

This cheesy baked chicken breast and peppers recipe is a one-dish wonder that delivers juicy chicken, sweet roasted peppers, and gooey melted cheese with minimal effort. Perfect for busy weeknights, it’s comfort food made simple and delicious.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
  • 3 medium bell peppers (mix of red, yellow, and orange)
  • 8 oz fresh mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 3–4 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, roughly chopped (optional)
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • Fresh basil or parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place one chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound it to an even thickness of about 1/2 inch (1.25 cm). Repeat with the second breast. Season both sides generously with salt and black pepper.
  3. Cut the bell peppers in half, remove the seeds and white membranes, then slice them into 1/2-inch (1.25 cm) thick strips.
  4. Drizzle a little olive oil in the bottom of a 9×13-inch baking dish. Spread the sliced peppers evenly across the bottom. Scatter the chopped sun-dried tomatoes over the peppers, if using.
  5. Lay the pounded chicken breasts on top of the pepper mixture in a single layer.
  6. In a small bowl, combine 2 tablespoons of olive oil, the minced garlic, and the dried oregano. Stir to combine. Drizzle this mixture evenly over the chicken breasts.
  7. Tear the fresh mozzarella into pieces and distribute it evenly over the chicken. Sprinkle the grated Parmesan over the top. Add a pinch of red pepper flakes if desired.
  8. Cover the dish tightly with aluminum foil. Bake for 20 minutes.
  9. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown and the chicken reaches an internal temperature of 165°F (74°C).
  10. Let the dish rest for 5 minutes. Garnish with fresh basil or parsley. Spoon the pan juices and peppers over the chicken when serving.

Notes

For best results, use fresh mozzarella rather than pre-shredded for optimal melt. Pounding chicken to even thickness ensures juicy results. Let dish rest 5 minutes before serving to retain juices. Can be assembled up to 24 hours in advance and refrigerated before baking.

Nutrition

Keywords: cheesy baked chicken, chicken and peppers, baked chicken breast, easy chicken dinner, weeknight dinner, one-dish meal, Italian chicken recipe

Find it online: https://larameals.com/best-cheesy-baked-chicken-breast-and-peppers-recipe/