Cheesy Baked Chicken Breast (Printable)

Tender chicken baked with colorful peppers and melted cheese for a comforting, flavorful main dish ready in 45 minutes.

# What You’ll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 2 red bell peppers, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 cloves garlic, minced

→ Dairy

07 - 1 1/2 cups shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese

→ Pantry & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Arrange the sliced bell peppers and red onion in the bottom of the baking dish. Drizzle with 1 tablespoon olive oil, sprinkle with half the salt and pepper, and toss to coat evenly.
03 - Place chicken breasts on top of the vegetables. Brush with the remaining olive oil, rub with minced garlic, and season with smoked paprika, dried Italian herbs, and the remaining salt and pepper.
04 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the chicken and vegetables.
05 - Bake uncovered for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbly.
06 - Let rest for 5 minutes before serving. Serve hot, garnished with fresh herbs if desired.

# Expert Tips:

01 -
  • The smoked paprika does most of the heavy lifting, so you get deep, almost grill like flavor from a simple oven bake.
  • Everything cooks in one dish, which means the vegetables soak up the chicken juices and you barely have to wash anything afterward.
  • It is naturally low carb and gluten free without trying to be, which makes it an easy win for nearly any guest at your table.
02 -
  • If your chicken breasts vary in thickness, the thin ones will dry out before the thick ones are safe to eat, so take a minute to pound them even.
  • Do not be tempted to cover the dish with foil because steam will make the cheese rubbery instead of golden and beautifully melted.
03 -
  • Let the baked dish rest the full five minutes because slicing too early sends all those delicious juices running onto the cutting board instead of staying in the chicken.
  • Broil for the last 60 to 90 seconds if your cheese needs more color, but stand right there and watch because the line between golden perfection and burnt regret is remarkably thin.

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