Cheesy Baked Chicken Breast And Peppers recipe

Cheesy Baked Chicken Breast And Peppers is my weeknight hero when the fridge looks bare and I need something that tastes like comfort. The prep is quick, the ingredients are simple, and the payoff is golden, melty, and so satisfying. If your evenings look anything like mine, having a reliable dinner that still feels special is a huge win. And if you love set it and forget it dinners too, you might also peek at my favorite slow cooker recipes for backup on busy nights. This one goes straight from the cutting board to the oven, and the smell will have everyone hovering near the kitchen.

Why You’ll Love This Easy Chicken and Peppers Dinner

This recipe is the definition of simple comfort food that still feels a little fancy. You get juicy chicken, sweet roasted peppers, and a bubbling blanket of cheese. It is a full meal in one pan, and it does not require any tricky steps.

Here is why I keep it in rotation:

It is flexible. Use the peppers you have, switch up the cheese, toss in mushrooms or onions, and you are set. It is family friendly. Mild spices, colorful veggies, and that cheesy top make it easy to serve to picky eaters. It reheats well. Leftovers hold up for lunches. And if you are on a cheesy kick, you will probably love this cozy cheesy chicken pasta bake too.

Ingredients You’ll Need for Baked Chicken and Peppers

• 2 large boneless, skinless chicken breasts, about 1.5 pounds total
• 2 bell peppers, any color, sliced into thin strips
• 1 small yellow onion, thinly sliced
• 1 cup mushrooms, sliced (optional but delicious)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon Italian seasoning or dried oregano
• 1/4 teaspoon red pepper flakes for a little heat, optional
• 1/2 cup chicken broth or water
• 1 to 1.5 cups shredded cheese, such as mozzarella, provolone, Monterey Jack, or a blend
• Fresh parsley or basil for garnish

For a little richness, a drizzle of balsamic or a squeeze of lemon at the end is lovely. If you have cherry tomatoes, toss a handful in the last 10 minutes.

Pan choice: A 9×13 baking dish or a large oven safe skillet works great.

How to Prep Chicken, Peppers, Mushrooms, and Onions

Quick prep sets you up for success. Slice peppers into thin strips so they roast and soften at the same pace as the chicken cooks. Keep onion slices thin too, and toss mushrooms into similar sized slices so they do not release too much moisture all at once.

For the chicken, pat the breasts dry with paper towels. If they are extra thick on one end, gently pound to an even thickness. This helps them cook evenly and stay juicy. If you have a few extra minutes, a light brine is a secret weapon: a quick soak in salted water for 15 to 30 minutes, then pat dry. It is not required, but it makes the Cheesy Baked Chicken Breast And Peppers turn out extra tender.

Seasoning Guide: Spices and Herbs for Maximum Flavor

Keep the blend simple and dependable. Salt, pepper, garlic powder, paprika, and Italian seasoning give you a savory, balanced base. Smoked paprika adds a little hint of barbecue style warmth. If you want it spicy, add a pinch of cayenne or extra red pepper flakes.

Simple Rub That Works Every Time

Mix 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon Italian seasoning. Drizzle olive oil over the chicken and rub the spice mix on both sides. Toss veggies with olive oil, salt, and a touch of paprika too so they pick up color and flavor.

How to Make Cheesy Baked Chicken and Peppers (Step-by-Step)

Step 1: Layer and Season

Heat oven to 400 F. Lightly oil your baking dish. Add peppers, onions, and mushrooms to the dish, toss with 1 tablespoon olive oil and a big pinch of salt. Nestle seasoned chicken breasts on top. Pour the broth around the edges to keep things moist.

Step 2: Bake Until Juicy

Bake uncovered for 18 to 22 minutes, depending on thickness. The chicken is done at an internal temperature of 165 F. Pull the dish out when the veggies are tender and the edges look roasty.

Step 3: Get That Cheesy Finish

Top the chicken and veggies with shredded cheese. Return to the oven for 3 to 5 minutes until melted, or switch to broil for 1 to 2 minutes for bubbly golden spots. Sprinkle fresh parsley or basil on top. Take a minute to breathe in that amazing smell.

This same approach works with thighs too if you prefer dark meat. I follow a similar timing mindset to what I use in my favorite baked chicken thighs recipe, adjusting for size and thickness.

Tips for Juicy Chicken and Flavorful Roasted Peppers

Pound to even thickness. It is the simplest way to avoid dry edges.

Do not skip the broth splash. It keeps steam in the pan and prevents dry spots.

Use high heat. 400 F gives the peppers a chance to caramelize while the chicken cooks through quickly.

Add cheese at the end. If you bake cheese the whole time, it can overcook. Melting at the end keeps it creamy.

Rest for a few minutes. Let the pan sit for 5 minutes so juices settle. The Cheesy Baked Chicken Breast And Peppers slices up cleaner this way.

Pro tip for make ahead nights: season everything in the morning and stash it in the fridge. Bake when ready. If you want another oven baked comfort meal for later in the week, I also rotate in a cozy chicken rice casserole.

Cheese Options and How to Melt Cheese Perfectly on Baked Chicken

Not all cheese melts the same, and that changes the vibe of the dish. For that classic stretchy top, go for low moisture mozzarella or provolone. If you want extra creamy, mild flavor, try Monterey Jack. For a sharper bite, use a mix of mozzarella and cheddar. Pepper Jack is fun if you like a little heat.

Melting Tips

Shred your own cheese if you can. It melts smoother than bagged. Scatter it evenly so every bite gets a little. If you love browned spots, use broil, but keep a close eye. A minute can be the difference between golden and too dark. The Cheesy Baked Chicken Breast And Peppers should come out bubbling but not greasy, so avoid heavy oil sprays on top before broiling.

Easy Add-Ins: Mushrooms, Onions, Tomatoes, and More

This dish is a blank canvas. Mushrooms add a savory boost. Onions bring sweetness. Cherry tomatoes burst and create a light sauce. You can toss in spinach for the last few minutes to wilt. A handful of olives gives it a Mediterranean twist. If you love wraps, the leftover chicken and peppers make an awesome filling for something like these tasty cheesy garlic chicken wraps.

Variations: Low-Carb, Italian-Style, Spicy, and Family-Friendly Versions

Low-Carb: Serve with cauliflower rice or zucchini noodles. Skip sweet onions if you are strict on carbs.

Italian-Style: Add a spoon of pesto in the last minutes, use mozzarella and provolone, and sprinkle with fresh basil. Toss in tomatoes and a few olives if you like.

Spicy: Use pepper Jack, add a pinch of cayenne to the rub, and finish with sliced jalapeños. A dusting of chili powder on the peppers adds warmth.

Family-Friendly: Use mild cheeses, skip red pepper flakes, and slice chicken before serving so kids get bite sized pieces. My crew loves this version best. If your people enjoy one pan dinners, they might also go for a comfort classic like chicken parmesan casserole on a different night.

What to Serve with Baked Chicken and Peppers

• Starches: Garlic bread, buttered noodles, or fluffy rice soak up the juices.
• Veggies: A simple green salad with lemon dressing, roasted broccoli, or sautéed green beans.
• Extras: A bright squeeze of lemon and a drizzle of balsamic over the finished dish is amazing.
• Need more ideas for pairings and simple sides? Browse my go to appetizers and sides.

How to Store, Freeze, and Reheat Chicken and Peppers

Storing

Cool leftovers and store in an airtight container for up to 4 days. Keep the chicken and veggies together so they retain moisture.

Freezing

Freeze portions in freezer bags for up to 2 months. Thaw in the fridge overnight. For best texture, add fresh cheese after reheating instead of freezing cheese heavy portions.

Reheating

Oven: 350 F for 10 to 12 minutes, covered, then uncover and add a little cheese if you want a fresh melt. Microwave: 60 to 90 seconds per portion. Add a splash of broth if it seems dry. This approach keeps the Cheesy Baked Chicken Breast And Peppers tasting fresh rather than overcooked.

Common Questions

Can I use chicken thighs instead of breasts? Yes. Boneless, skinless thighs work great. Start checking for doneness around 18 minutes and cook to 175 F for tender results.

What color peppers are best? Any work. I like a mix of red and yellow for sweetness and a green pepper for a little bite.

Do I need to marinate? Not required. A quick spice rub and olive oil do the job. If you have time, 30 minutes in the fridge with the rub helps the flavor sink in.

Can I make it ahead? Prep the pan in the morning and refrigerate. Bake when you get home. Add cheese at the end so it stays melty and fresh.

How do I avoid soggy veggies? Do not overcrowd the pan, slice peppers and onions thinly, and roast at 400 F. The higher heat brings out caramelized edges.

A Cozy, Cheesy Dinner You Will Make Again

Some recipes just make the evening feel easier, and this one hits that sweet spot. The colors are bright, the flavor is warm and savory, and the cleanup is sane. Cheesy Baked Chicken Breast And Peppers is the kind of bake you can count on, whether you are feeding two or a hungry crew. If you want a similar idea with a different twist, check out this helpful take on Cheesy Baked Chicken breast and Peppers for more inspiration. Now grab those peppers, preheat the oven, and let the cheese do its thing. You have got dinner handled.

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