Cheesy Baked Chicken Breast Peppers (Printable)
Tender chicken baked with sweet peppers and bubbling cheese topping
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 small red onion, sliced
→ Cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup shredded cheddar cheese
→ Dairy
08 - 2 tbsp cream cheese, softened
→ Herbs & Spices
09 - 2 tbsp olive oil
10 - 1 tsp garlic powder
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/2 tsp black pepper
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish.
02 - Arrange the sliced bell peppers and red onion evenly on the bottom of the baking dish. Drizzle with 1 tbsp olive oil and toss to coat.
03 - Place the chicken breasts on top of the vegetables. Brush with the remaining olive oil.
04 - In a small bowl, combine garlic powder, smoked paprika, oregano, salt, and black pepper. Sprinkle this mixture evenly over the chicken breasts.
05 - Dot each chicken breast with 1/2 tbsp cream cheese, spreading slightly.
06 - Mix the mozzarella and cheddar cheeses together, then sprinkle evenly over the chicken breasts.
07 - Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the cheese is golden and bubbly.
08 - Remove from the oven and let rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- Everything cooks in a single dish which means cleanup is almost too easy for something this delicious.
- The combination of mozzarella and cheddar creates a cheese pull that will make everyone at the table go quiet.
- It is naturally low carb and gluten free so you can share it without a second thought.
02 -
- If your chicken breasts vary in thickness the thin ones will dry out before the thick ones finish cooking so take a minute to even them out.
- Opening the oven repeatedly to check on the cheese will drop the temperature and extend your cooking time more than you expect.
03 -
- Let the cream cheese sit on the counter for at least 20 minutes before you need it because cold cream cheese will tear the spice rub right off the chicken.
- Shred your own cheese from a block instead of buying pre shredded because the anti caking powder on bagged cheese prevents it from melting smoothly.