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Baked Chicken with Peppers and Mushrooms Recipe is a 30 minute dinner using chicken, peppers, mushrooms, onions and cheese. | ifoodreal.com

Feeling like a million bucks after a morning run, I’m sitting on a couch and writing about this gorgeous baked chicken with peppers and mushrooms I made the night before.

Simplicity of this chicken and bell peppers recipe blew my mind once again.

Baked Chicken with Peppers and Mushrooms Recipe is a 30 minute dinner using chicken, peppers, mushrooms, onions and cheese. | ifoodreal.com

All you need is chicken, mushrooms, bell peppers, onions and cheese.

My neighbour made it the same night and husbands were outside after dinner sharing experiences, about chicken. Her husband said it was very European. And I guess so – minimum fresh ingredients. This cooking style is programmed in me forever but anyone can reprogram themselves in the kitchen.

MY LATEST RECIPES

It takes 30 minutes to make.

Baked Chicken with Peppers and Mushrooms Recipe is a 30 minute dinner using chicken, peppers, mushrooms, onions and cheese. | ifoodreal.com

Boys enjoyed this chicken and bell peppers recipe with whole wheat spaghetti, I had mine over zucchini noodles. If you are looking for more baked chicken recipes, check out my peanut sauce chicken, maple ginger chicken thighs and miso marinated chicken which can be grilled or baked.

How to Make Baked Chicken with Peppers and Mushrooms

Baked chicken with peppers, onions and mushrooms is a 30 minute dinner recipe using chicken thighs and a sprinkle of cheese for the juiciest baked chicken ever! | ifoodreal.com

This is what boneless and skinless chicken thighs will look like baked. Because you cover them, delicious juices develop and chicken becomes pale in colour.

Baked chicken with peppers, onions and mushrooms is a 30 minute dinner recipe using chicken thighs and a sprinkle of cheese for the juiciest baked chicken ever! | ifoodreal.com

While chicken is baking, sauté mushrooms, peppers and onions on a stove top. This step adds a lot of flavour without extra calories. Sautéing and searing brings out the best flavours in food.

Baked chicken with peppers, onions and mushrooms is a 30 minute dinner recipe using chicken thighs and a sprinkle of cheese for the juiciest baked chicken ever! | ifoodreal.com

Top with vegetable medley and cheese, broil for 5 minutes, and serve it to a guy who you want to go down on one knee.

If you are at that stage.

Baked chicken with peppers, onions and mushrooms is a 30 minute dinner recipe using chicken thighs and a sprinkle of cheese for the juiciest baked chicken ever! | ifoodreal.com

Baked Chicken with Peppers and Mushrooms

Baked Chicken with Peppers and Mushrooms

Ingredients

  • 3 lbs chicken breasts or thighs, boneless & skinless
  • 1 large garlic clove, grated
  • 1/2 tsp himalayan pink salt
  • Ground black pepper, to taste
  • 1 medium onion, finely chopped
  • 10 brown mushrooms or 2 portobellos, chopped
  • 2 large bell peppers, chopped
  • 1 tbsp coconut or avocado oil
  • 1 cup hard cheese like mozzarella or marble, shredded

Directions

  1. Preheat oven to 425 degrees. Rinse chicken and if using breasts cut in half lengthwise. In a large baking dish, add chicken, garlic, salt and pepper. Mix well to coat evenly and spread in a single layer. Cover and bake for 20-25 minutes. Chicken is cooked when pale and surrounded by clear juices.
  2. In the meanwhile, preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat. Add onion and saute for a few minutes, stirring occasionally. Add mushrooms and saute for a few more minutes, stirring occasionally. Add bell peppers and saute for 5 more minutes, stirring.
  3. Remove chicken from the oven and turn broiler on High. Separate chicken a bit from each other and top each piece with vegetables (sprinkle around too) and top with cheese. Broil for 5 minutes or until cheese is melted. Serve hot with rice, quinoa or veggies.
  4. Storage Instructions: Refrigerate in an airtight container for up to 3 days.
http://ifoodreal.com/baked-chicken-peppers-mushrooms/

Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 2 thighs w/juices:
Calories: 278.6
Total Fat: 13.1 g
Cholesterol: 148.5 mg
Sodium: 379.2 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.9 g
Protein: 36.6 g
WW Points+: 7

50 Clean Eating Chicken Recipes

50 Clean Eating Chicken Recipes

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44 Comments

    • Olena (iFOODreal)

      Thank you Shannon! It’s amazing what mushrooms can do! Just need to update the photo;) Not too thrilled with this one…Was rushed by hungry kids to take the picture in the dark.

      Reply
  1. Sue

    I loved this recipe! Very easy to prepare and healthy. My husband enjoyed it also, although he wanted a sauce on it. But he did eat it! Will look for more recipes on your site. Thanks!

    Reply
  2. judy

    l love your recipes! It is like you are cooking just for us! I rarely find an author that I like more than one or two recipes from them. I have pinned a lot of yours and cooked at least 4 already. Thanks

    Reply
  3. Cindy

    Made this tonight and it was absolutely delicious. So simple too. Can’t wait to try more of your recipes. Thank you!

    Reply
  4. Christine

    Thank you for this delicious recipe! I love that you can pair it with whatever is on hand or have it by itself!
    What did you put on the noodles you served it with? Any certain sauce?

    Reply
  5. Imelda

    It looks delicious. Just making it now. I have added some green chillies (jalapeños).

    Reply
  6. Sarah

    Rinsing chicken is a horrible idea that is no longer supported. Absolutely must remove from any recipes you have published.

    Reply
    • Olena

      You should buy local happy farm raised chicken that roams gardens and eats worms instead of cage confined sick commercial chicken. Then you won’t have any problem rinsing chicken. Entire world has been rinsing chicken for centuries but America suddenly can’t because Lysol needs to make money! Washing your sink with dish soap, hands with soap and having a dedicated meat cutting board is quite enough. In Ukraine we even didn’t have dish soap. Everything was washed with hot water and no one ever heard of salmonella. Please do your research and don’t believe everything you see on Facebook and other blogs. Everyone is after page views, likes and YOUR money.

      Reply
  7. Colin-Philip

    I love this recipe! I chose to serve it on one of my personal favorites: spaghetti squash! An awesome, healthy and flavorful alternative to pasta that goes great with this recipe! Thank you.

    Reply
    • Olena

      Most of the cheese that we eat on an everyday basis is hard cheese. Our cheddars, Colby, Gouda, and Swiss are all hard cheeses. With these cheeses, once the curds were made and drained away from the whey, they generally were pressed with a cheese press to form a block.(source)
      Marble cheese originates from England. They are usually hard, processed cow’s milk cheeses, produced from a combination of the curds of white and orange cheddars (for Marbled Cheddar), or similar. Colby-Jack combines Colby cheese and Monterey Jack and is most popular in the United States. (source).

      Reply
  8. Shena

    I’m planning on trying out this recipe tonight but using 2 boneless chicken breast and sweet baby bell peppers.

    Reply
  9. Letleeta

    This looks good. I am going to make this some time this week. Question, if I use chicken breast instead of the chicken thighs will that drastically change the weight watcher points?

    Reply
  10. Katie

    I made this for dinner tonight and my husband and 3 kids, none of whom like mushrooms, all thought it was really good. Thanks so much for the great recipe!

    Reply
  11. Vicki

    The last photo (and the photo on the instructions) shows something green sprinkled on the top. What is that? Cilantro?

    Reply
    • Olena

      Parsley. 🙂 My rule of thumb is – parsley for Mediterranean, dill/green onion for Eastern European, cilantro/green onion for Latin recipes.

      Reply
  12. Juanita

    Good recipe that I will make this evening… but 2 things: Mozzarella is not a hard cheese. And the other.. I have pink sea salt from the Yucatan in Mexico. Will that substitute for your other pink salt?

    Reply
    • Olena

      It doesn’t really matter what I call Mozarella cheese in this recipe. I am merely helping out women to save time if they have got mozzarella in the fridge, no need to run to the store and buy cheddar. There is soft Mozarella like fresh Mozarella di Buffala and bocconcini etc. and there is brick American Mozarella that you can grate, like cheddar cheese. And that is the difference I wanted to point out. Recipe writing is tricky when you have to use a plugin with only so many lines and explaining everything perfectly according to culinary institute rules is not always gonna fit in or look nicely. And it doesn’t matter.
      You can use any salt – salt is salt, just table salt is chemically processed and pink salt contains nutrients and minerals, other than that any salt is the same.
      Enjoy!

      Reply
  13. Deborah ventimiglia

    I loved, loved this recipe, I also made a light sauce to drizzle over the top after dish is cooked that Really complemented it, I put about 1\2 can of chicken broth in a saucepan with 4 tbl real butter, and 7 tsps lemon juice, poured over finished recipe and it was amazing!

    Reply
  14. Crystal Brown

    I loved this recipe and so did the whole family!! Second one of yours to try that was awesome. Thanks so much!

    Reply
  15. Udnyquine

    I was going to make this but don’t have a broiler whatever one of those is. Only a hob, oven, slow cooker, microwave and air fryer. Don’t really have room in my kitchen for any more gadgets. What is a broiler used for.

    Reply
    • Olena

      You have enough gadgets, I hate too many too.:) Broiler is inside your oven – it’s in “the ceiling” of your oven, gas or en electric coil.

      Reply

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