Cheesy Baked Chicken Breast Peppers (Printable)

Golden melted cheese tops tender chicken breasts and colorful peppers for a wholesome, family-friendly main dish ready in 45 minutes.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables

02 - 2 red bell peppers, cored and sliced into strips
03 - 1 yellow bell pepper, cored and sliced into strips
04 - 1 green bell pepper, cored and sliced into strips
05 - 1 medium red onion, halved and 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, divided
10 - 1 teaspoon Italian seasoning blend
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon kosher salt, divided
13 - 1/2 teaspoon freshly ground black pepper, divided

# How-To:

01 - Preheat oven to 400°F. Lightly coat a large baking dish with 1 tablespoon of olive oil, spreading it evenly across the bottom and sides.
02 - Arrange the sliced red, yellow, and green bell peppers along with the red onion in an even layer across the prepared baking dish. Drizzle with the remaining 1 tablespoon of olive oil, then sprinkle with half of the salt, black pepper, Italian seasoning, and smoked paprika. Toss the vegetables gently to ensure even coating.
03 - Pat the chicken breasts dry with paper towels. Season both sides of each breast with the remaining salt, black pepper, Italian seasoning, and smoked paprika, pressing the spices gently into the meat. Lay the seasoned chicken breasts on top of the vegetable bed in the dish.
04 - Scatter the minced garlic evenly over the chicken and vegetables. Cover the baking dish tightly with aluminum foil and bake for 20 minutes, allowing the chicken to cook in the steam alongside the vegetables.
05 - Remove the foil and sprinkle the mozzarella and Parmesan cheeses evenly over each chicken breast. Return the dish to the oven uncovered and bake for an additional 10 minutes, or until the chicken registers 165°F internally and the cheese is fully melted with a golden, bubbly surface.
06 - Remove the dish from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute for a more tender, flavorful result. Serve the chicken over the roasted peppers and onions.

# Expert Tips:

01 -
  • Everything cooks in one dish so cleanup is almost nothing
  • The vegetables and chicken finish at the same time which feels like a small miracle
  • It is gluten free and low carb without tasting like you are missing out on anything
02 -
  • Do not skip the foil step because uncovered chicken at high heat dries out before the vegetables are tender
  • Use a meat thermometer and pull the chicken at 165 degrees Fahrenheit so it stays juicy
03 -
  • Take the chicken out of the fridge fifteen minutes before baking so it cooks more evenly from edge to center
  • Broil for the last two minutes if you want those gorgeous browned cheese spots that make everyone grab their phones

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