Cheesy Baked Chicken Breast Peppers (Print View)

Tender chicken baked with sliced peppers and topped with melted mozzarella and cheddar cheese for a comforting, satisfying meal.

# What You'll 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 (about 4 oz)
07 - 1/2 cup shredded cheddar cheese (about 2 oz)

→ Dairy

08 - 2 tablespoons cream cheese, softened

→ Herbs & Spices

09 - 2 tablespoons olive oil
10 - 1 teaspoon garlic powder
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper

# Method:

01 - Preheat the oven to 400°F. Lightly grease a large baking dish.
02 - Arrange the sliced bell peppers and red onion evenly across the bottom of the baking dish. Drizzle with 1 tablespoon of olive oil and toss to coat thoroughly.
03 - Place the chicken breasts on top of the vegetables and brush with the remaining olive oil.
04 - In a small bowl, combine the garlic powder, smoked paprika, oregano, salt, and black pepper. Sprinkle the seasoning mixture evenly over each chicken breast.
05 - Dot each chicken breast with approximately 1/2 tablespoon of softened cream cheese, spreading it gently across the surface.
06 - Toss the mozzarella and cheddar cheeses together, then distribute the blend evenly over the chicken breasts.
07 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbly.
08 - Remove from the oven and let the dish rest for 5 minutes before serving.

# Insider Tips:

01 -
  • The combination of mozzarella and cheddar creates this incredible stretchy, golden crust that makes every bite feel indulgent.
  • Bell peppers roasted underneath the chicken release their sweetness and keep everything incredibly moist without any extra effort.
  • It is genuinely easy enough for a weeknight but looks impressive enough for guests.
02 -
  • Do not skip the resting step because cutting too early sends all those wonderful juices running straight onto the cutting board.
  • If your chicken breasts are very thick, butterfly them or pound them slightly so they cook through before the cheese overbrowns.
03 -
  • Shred your own cheese from a block rather than using pre shredded because the anti caking additives on bagged cheese prevent it from melting smoothly.
  • Let the cream cheese sit out for twenty minutes before spreading so it glides on without tearing the chicken surface.

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