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Cheesy baked chicken breast and peppers in a baking dish with melted bubbly mozzarella and colorful roasted bell peppers

Cheesy Baked Chicken Breast and Peppers

Juicy Italian-seasoned chicken breasts baked in one pan with colorful bell peppers and onion, topped with melted mozzarella and Parmesan cheese. A simple, satisfying weeknight dinner ready in about 30 minutes.
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Prep Time 8 minutes
Cook Time 26 minutes
Total Time 34 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even thickness, about 3/4 inch
  • 2 bell peppers any color, thinly sliced
  • 1 small onion thinly sliced, optional
  • 2 tbsp olive oil divided: 1 tbsp for chicken, 1 tbsp for vegetables
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella or mozzarella-cheddar blend
  • 1/3 cup grated Parmesan cheese
  • fresh parsley chopped, for garnish

Equipment

  • Baking dish (9x13 inch recommended)
  • Meat thermometer
  • Measuring spoons

Method
 

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  2. Place chicken breasts in the baking dish. Drizzle with 1 tablespoon olive oil and sprinkle with Italian seasoning, garlic powder, paprika, salt, and black pepper. Rub seasoning into both sides.
  3. Toss sliced bell peppers and onion with the remaining tablespoon of olive oil and a pinch of salt. Arrange around and over the chicken.
  4. Bake uncovered for 20 to 22 minutes until chicken reaches an internal temperature of 165 degrees F.
  5. Sprinkle shredded mozzarella blend and Parmesan over the chicken and peppers. Return to oven for 3 to 4 minutes until cheese is fully melted and bubbly with light golden spots.
  6. Garnish with fresh parsley and serve hot directly from the baking dish.

Notes

Pound chicken to even thickness before baking for uniform cooking. Always use a meat thermometer and pull at 165 degrees F. Do not overcrowd the baking dish. For a lower-carb version serve over zucchini noodles or cauliflower rice. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in oven at 350 degrees F covered with foil for best texture.