Cheesy Baked Chicken with Sweet Peppers
There’s something incredibly comforting about a dish that comes out of the oven bubbling, golden, and smelling like home. This cheesy baked chicken with sweet peppers is one of those meals that feels like a warm hug after a long day. It’s cozy without being heavy, colorful without being fussy, and packed with familiar flavors that just work together. Juicy chicken, tender peppers, melted cheese stretching with every bite — it’s the kind of dinner that makes everyone wander into the kitchen asking, “Is it ready yet?”
This is a perfect weeknight meal when you want something satisfying but still simple, or a casual weekend dinner when you don’t feel like hovering over the stove. Serve it hot, scoop up those roasted peppers, and enjoy every cheesy, savory forkful.
Ingredients
4 boneless, skinless chicken breasts
1 ½ cups shredded mozzarella cheese
½ cup shredded provolone or Monterey Jack cheese
2 tablespoons olive oil
1 yellow bell pepper, sliced into rings
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon black pepper
¾ teaspoon salt (or to taste)
1 tablespoon butter (optional, for extra richness)
Fresh parsley, finely chopped (for garnish)
Instructions
Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper. This makes cleanup easy later.
Pat the chicken breasts dry with a paper towel. In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, salt, and black pepper. Rub the chicken with olive oil, then coat it evenly with the seasoning.
In another bowl, toss the sliced peppers, onion, and garlic with a drizzle of olive oil and a small pinch of salt. The colors alone will make you smile.
Spread the pepper mixture evenly across the bottom of the baking dish. Nestle the seasoned chicken breasts right on top.
Cover the dish loosely with foil and bake for about 25 minutes. The kitchen will start to smell warm and savory as the vegetables soften and the chicken cooks.
Remove the foil and sprinkle the mozzarella and provolone evenly over the chicken. If you’re feeling indulgent, dot a little butter over the cheese.
Return the dish to the oven, uncovered, and bake for another 10–12 minutes. The cheese should melt beautifully, bubbling and lightly golden on top.
Let everything rest for about 5 minutes before serving. Finish with a sprinkle of fresh parsley.
Presentation
Serve this straight from the baking dish for that rustic, family-style feel. Spoon the roasted peppers and onions over the chicken so every plate gets a bit of everything. For extra flair, add a pinch of parsley or a few cracked black pepper turns right before serving. It pairs wonderfully with rice, mashed potatoes, or a slice of crusty bread to soak up those pan juices.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
🔥 Kcal: ~420 kcal per serving
🍽️ Servings: 4 servings
Conclusion
This cheesy baked chicken with sweet peppers is the kind of recipe you’ll come back to again and again. It’s simple, comforting, and full of flavor without being complicated. Whether you’re cooking for your family or just treating yourself to a cozy night in, this dish delivers every time. Turn on the oven, let the cheese melt, and enjoy a meal that feels both easy and special — you’ll be glad you did.