by Olena

Baked Chicken and Peppers

Olena Osipov
5 from 51 votes

Chicken and Peppers is a true crowd pleaser dish where boneless chicken thighs are baked with sauteed peppers, onions and mushrooms under a blanket of cheese until gooey. Serve on top of mashed potatoes or rice with the juices and everyone will be blown away!

Chicken and Peppers

Chicken and Peppers

Baked chicken and peppers uses just a handful of fresh healthy ingredients. To enjoy this chicken dish is to celebrate the essence of each ingredient, without overseasoning.

The combination of peppers, onions and mushrooms give an earthy, sweetness to the lightly seasoned, naturally juicy chicken. The sharpness of the gooey cheese on top elevates this dish to a level where comfort meets healthy meets delicious!

Allowing the flavour of simple ingredients to really shine through is something we need to get back to. With so much added salt, sugar, and preservatives in our food these days, getting back to basics is the perfect way to start the new year!

chicken and peppers served over zucchini noodles in gray bowl

Ingredients for Chicken and Peppers

  • Chicken: Boneless and skinless breast or thighs.
  • Seasoning: Salt. Black pepper. Grated garlic clove.
  • Veggies: Finely chopped onion. Chopped brown or portobello mushrooms. Chopped large bell peppers.
  • Oil for frying: Coconut, avocado, olive or grapeseed oil.
  • Cheese: Any sharp cheese will do. Cheddar, marble, gouda or gruyere will work. Shred your own to avoid packaged pre-shredded cheese.
  • Garnish: Optional addition is to throw in some finely chopped parsley. If you don’t have it, don’t sweat it.

chicken thighs, bell peppers, onions, portobello mushrooms, cheese

How to Make Chicken and Peppers Recipe

  • Prep: If you’re using chicken breast, cut them in half lengthwise. Preheat the oven and grab your baking dish. You want a dish big enough to fit all your chicken and the delicious toppings.
  • Add to dish: To the large baking dish, add the chicken, garlic, salt, and pepper and combine everything. Using your hands or a pair of tongs, mix everything together, making sure all pieces of chicken are coated. Even though this dish uses very little seasoning, chicken is one thing that needs it!
  • Bake chicken: Cover the dish and bake until the chicken is completely cooked through. baked chicken and sauteed veggies in a skillet
  • Saute veggies: While the chicken is baking, get a large ceramic non-stick skillet out and get it preheated. Drizzle in your oil and swirl to coat it. Once it’s nice as hot, add the onion and saute for a few minutes. Stir occasionally. Add the mushrooms and continue to saute and then the bell peppers last. Continue to stir occasionally until your veggies are soft and their natural flavours and sweetness have been brought out.
  • Top the chicken: When your chicken is done baking it will be pale and won’t have the crispy seared marks, but that’s ok, we’re not looking for that! You’ll know when it’s cooked because it will be surrounded by its own clear juices. Get excited because those juices add another layer of flavour to this dish! Take it out of the oven and turn on the broiler. chicken with peppers and onions topped with cheese
  • Broil: Separate the chicken pieces just slightly to allow any veggies to sit around the chicken as well as on top. Top each piece with sauteed veggies and then top with cheese. Broil until the cheese is gooey and melted.
  • Serve: This dish is as good served cold as it is hot! So you get to decide how you want to serve it. I do recommend you keep the juices with it when serving it hot on a bed of brown rice, quinoa, zucchini noodles or a side salad It’s like its own healthy gravy!

Tips and Variations

  • Type of chicken: If you are using chicken breast, don’t opt for butterfly cut. It’s thinner and will be quite dry. Use a plumper breast for ultimate flavour. You can also use chicken tenderloin, just bake them for 5 minutes less.
  • Sautee the right way: You’ll notice that the recipe states you add one veggie at a time to saute. This is because adding them all together will steam them, which will cause them to become mushy. Mushrooms contain quite a bit of water, so you’ll want a bit of that water to evaporate before adding the bell peppers.
  • Mushrooms: Use brown or portobello for more flavour than white mushrooms. Either will work and each one will have great texture. But if it’s the taste you want, opt for the brown mushrooms.
  • Cheese: Sharp cheese works really well and adds a bold flavour to this dish. You can, however, use a milder cheese such as mozzarella or provolone.
  • Juices: The fact that this chicken dish makes its own flavourful juices is such a bonus! It’s delicious as is, but when you have a bed of rice or quinoa that soaks up all that goodness, it’s just so…mmmm!
  • Parsley: Totally optional. If you have it, great. If not, also great. It will add a level of freshness but will not make or break this dish!

Storing, Freezing and Reheating

Store: Refrigerate in an airtight container for up to 3 days. You honestly don’t even need to heat it up again if you don’t want to! It’s awesome cold, so even chopping up the chicken and adding a spoonful to a bowl of dark leafy greens would make a great salad.

Freeze: Can be frozen in an airtight container for up to 3 months. To thaw, place in the fridge overnight.

Reheat: To reheat, place in the oven at 350 along with all of its juices, covered. Bake for 10 minutes, until the dish is heated through.

More Baked Chicken Recipes

chicken and peppers recipe

baked chicken peppers mushrooms

Baked Chicken and Peppers

Chicken and Peppers is a true crowd pleaser dish where boneless chicken thighs are baked with sauteed peppers, onions and mushrooms under a blanket of cheese until gooey. Serve on top of mashed potatoes or rice with the juices and everyone will be blown away!
4.99 from 51 votes
Print Save Rate
Course: Casserole
Cuisine: American Ukrainian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 382kcal
Author: Olena Osipov

Ingredients

  • 3 lbs chicken breasts or thighs boneless & skinless
  • 1 large garlic clove grated
  • 1/2 tsp 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 sharp cheese like cheddar, marble, Gouda or Gruyere shredded
  • 3 tbsp parsley finely chopped (optional)

Instructions

  • Preheat oven to 425 degrees F. 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.
  • 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.
  • 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 chicken hot with its juices (!!!) over rice, quinoa or zucchini noodles. To be honest, this chicken and peppers dish tastes cold amazing too!

Store: Refrigerate in an airtight container for up to 3 days. Reheat by baking with juices while covered for 10 minutes at 350 F.

    Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.

      Notes

      • Chicken tenderloins: You can use them, bake them for 5 minutes less.
      • Saute vegetables adding one by one: Adding all vegetables to the skillet at once will steam them.
      • Bake chicken covered until pale: It will not brown and we are not after that. We are just cooking it through.
      • Mushrooms: Use brown or portobello mushrooms for more flavor rather than white.
      • Cheese: You can use mozzarella or provolone cheese, it has just more mild taste.
      • Juices make this chicken: Many readers commented that especially enjoyed juices poured over their side. Yep, that's how we do it.
      • Parsley is optional: Food rather than seasonings shines in this recipe. Parsley would be great but don't run to the store just for it. I use only if I have it. Another layer of fresh ingredient.

      Nutrition

      Calories: 382kcal | Carbohydrates: 6g | Protein: 54g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 165mg | Sodium: 578mg | Potassium: 1117mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1499IU | Vitamin C: 55mg | Calcium: 160mg | Iron: 1mg
      Join today and start saving your favorite recipes

      Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

      Did you try this recipe?

      Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Show me what you are making!

      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      101 comments on “Baked Chicken and Peppers

      Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. Please see our full comment policy:).

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. 4 stars
        Hi there! I just came across your blog and am so impressed! I made this dish and it was delicious indeed! Great way to use the often-overlooked and inexpensive chicken thigh. Mushrooms go so well in this dish. I really love your instructions you write before the recipe as they are so helpful. Thank you for this blog!

      2. 5 stars
        I didn’t have mushrooms and added chopped zucchini. My husband loved it, and my toddler ate the bell peppers and cheese 😉

      3. 5 stars
        I found this recipe looking for one that I could use up some peppers and mushrooms. It was easy and the chicken was so moist. My husband really liked it. I will definitely make again.

      4. 5 stars
        Very easy to make, and it came out great for us! I made it with two small chicken breasts, and reduced the other ingredients accordingly.

      5. 5 stars
        I love this chicken dish! So easy and versatile. I change up the veggies, depending what I have. Tonight I added zucchini, which works perfectly. Absolutely delicious!

      6. 5 stars
        I made this the other night- used Gouda and Gruyere cheeses and oh my goodness!
        I had the thought, of baking the chicken over a bed of rice for a one pan meal. I will try this next time.

        1. 5 stars
          Thanks Karen I made this tonight I followed your directions I got a sub buns put me some mayo on the buns and put that chicken and vegetables oh my goodness delicious thanks for sharing

          Louise

      7. Hope to make this dish today, just wondering if I can freeze the leftovers. I live on my own. Many thanks, M

      8. Hi, I’m making this dish tomorrow … it looks and sounds amazing. However, the picture shown looks like it has some fresh herbs to brighten up the flavor but I don’t see it listed in the ingredient list. Is it basil or parsley? What is it?

        Thanks,
        CarolAnn

      9. 5 stars
        Soooo yummy! Could not believe how much flavor there was! We didn’t have mozzarella so used cheddar and it was delicious. A new family favorite!

      10. 5 stars
        My family and I enjoyed this. I will be making it again. Easy to make, healthy and yummy. Thank you.

      11. 5 stars
        This was so good and crazy easy! We loved it. Very flavorful. This will be something we make on a regular basis.

      12. 5 stars
        Really easy. I marinated boneless chicken thighs for an hour or so before I cooked them. The resulting gravy was good with mashed potatoes. I’m betting rice or pasta would be great too.

      13. 5 stars
        Made this tonight without the mushrooms as I don’t like them. I loaded up with extra garlic instead. Made angel hair pasta tossed in EVOO and red pepper flakes and it was outstanding. Will put it in the rotation for sure

      14. thank you for all the notes you add in the information .. like why veggies are added one at a time and not all at once and why brown not white mushrooms.

      15. 5 stars
        Loved the chicken and peppers recipe! I did a search for the ingredients I had on hand – chicken and red/yellow/orange peppers and so glad I tried it. I was looking for an alternative to stir fry chicken and peppers. Loved the baked chicken/sautéed veggies/broiled with cheese combo. Always looking for good, healthy, real food for dinner. Excited to try more of your recipes. ?

      16. 5 stars
        I love the recipe, it was easy and simple to make and very tasty with minimal seasoning – – you can taste the food rather than taste the “seasoning”. The Portobello mushroom definitely adds the flavor, so use that rather than the white mushroom.

      17. 5 stars
        Made this week and it was amazing ! This recipe is a “go to” next time we have someone over to dinner where I want to impress.

      18. 5 stars
        I absolutely love the colors and flavors of this dish. I’ve made it with rice, zucchini noodles, and potatoes. It’s so versatile and healthy with veggies and protein. It’s a regular in our house 🙂
        Thanks for ALL your recipes Olena 😉

      19. 5 stars
        If I could give this 10 stars I would!!!
        When I first looked at this recipe I thought it was a bit too complicated, or too much ‘work’. (I’m lazy when it comes to cooking!!) But it is NOT hard, time consuming or anything! Very simple, easy and quick. And the FLAVOUR!!!!!!!!!!! Every single bite blew me away. It honestly tastes like something you would order from a 5-Star restaurant that you wait months to get a reservation.
        It does absolutely HAVE to be brown/Portobello mushrooms though – I made it a second time using white mushrooms as they were all I could get. Although it was still very good, it was missing the wow factor.. But when made following the recipe – it definitely has a HUGE wow factor!!
        Very VERY highly recommend this to anyone and everyone.

      20. I made this for dinner tonight and the whole family loved it – teenage daughters included! I used Colby jack cheese on top and served over white rice. I agree with other comments that the juices drizzled over the top is what “makes” this dish. This definitely goes in our dinner rotation! Thank you!

      21. 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.

        1. 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.

      22. 5 stars
        I loved this recipe and so did the whole family!! Second one of yours to try that was awesome. Thanks so much!

      23. 5 stars
        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!

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

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

      25. 5 stars
        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!

      26. 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?

        1. 5 stars
          Wow. Absolutely delicious! Followed the recipe as is. Used a blend of mozzarella and Monterey Jack cheeses. Made the butter/lemon/chicken broth sauce someone else suggested and added a tiny bit to thin pasta with a teensy tiny bit of red Pepper flakes. My husband said it’s a new top 10 and even my kids liked it!! Thank you!!

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

        1. 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).

      28. 5 stars
        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.

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

        1. 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.

            1. Me too ! I will ALWAYS rinse chicken before I cook it. Have not as yet made this but will definitely give it a whirl….sounds delish. Greetings from CapeTown !

      30. 5 stars
        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?

      31. 5 stars
        Made this tonight and it was absolutely delicious. So simple too. Can’t wait to try more of your recipes. Thank you!

      32. 5 stars
        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

      33. 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!

        1. 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.

        2. 5 stars
          Absolutely loved this recipe, I did tweek the chicken marinade by also adding lemon juice, chipotle flakes, dried rosemary, dried oregano and a tiny splash of EVOO. I used monteray jack cheese. It was delicious.

      The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

      This page may contain affiliate links. ifoodrealcom.bigscoots-staging.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!