Cheesy Baked Chicken Breast and Peppers
A delightful dish combining tender chicken, vibrant bell peppers, and rich cheese into a comforting meal that's sure to please everyone.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Chicken thighs can be used as a juicier option.
- 2 pieces bell peppers Any color; thinly sliced. Zucchini or mushrooms can also be used.
- 1 small onion Thinly sliced; optional. Shallots or green onions can be alternatives.
- 2 tablespoons olive oil For sautéing. Avocado oil can be used as a substitute.
- 1 teaspoon Italian seasoning Taste and adjust as desired.
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded mozzarella cheese A blend with cheddar can be used.
- 0.25 cup grated Parmesan cheese Dairy-free cheese can be used for a healthier option.
- to taste fresh parsley For garnish; serves to brighten the dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the sliced bell peppers and onion (if using) and cook for about 5-7 minutes until they start to soften.
- Season the chicken breasts on both sides with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Push the peppers to the edges of the skillet and place the seasoned chicken breasts in the center.
- Sprinkle the shredded mozzarella evenly over the chicken breasts and add the grated Parmesan on top.
Cooking
- Transfer the skillet to the preheated oven and bake for 25-30 minutes.
- Check that the chicken reaches an internal temperature of 165°F (75°C) and the cheese is bubbly and golden.
- Let rest for a few minutes, then garnish with fresh parsley before serving.
Notes
Serve directly from the skillet or transfer to a platter. Recommended accompaniments include a green salad or crusty bread. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.