Baked Chicken and Peppers
Feeling like a million bucks after a morning run, I’m sitting on a couch and writing about this gorgeous baked chicken and peppers I made the night before. Simplicity of this chicken bell pepper recipe blew my mind once again. All you need is chicken, peppers, onions, mushrooms 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. It takes 30 minutes to make.
Tips for Best Chicken and Peppers Recipe
- Saute vegetables adding one by one. Adding all vegetables to the skillet at once will steam them.
- Bake chicken covered until pale and not browned before adding vegetable and cheese topping.
- Chicken is cooked when pale and surrounded by clear juices.
- Use brown or portobello mushrooms for more flavor.
- Serve chicken with peppers and onions hot or to be honest – it tastes cold amazing too!
How to Make Baked Chicken and Bell Peppers
- In a large baking dish, combine chicken, garlic, salt and pepper. Mix with your hands, spread in a single layer and bake covered for 20-25 minutes at 425 degrees F.
- In the meanwhile, saute onions, mushrooms and peppers adding one by one and allowing first vegetable to golden a bit.
- Remove chicken from the oven, top each piece with sauteed vegetables and cheese, and broil for 5 minutes or until cheese is melted.
What to Serve With?
Serve hot with cooked rice, quinoa or traditional healthy mashed potatoes. All those juices flowing on top of mashed potatoes OMG. I could see how amazing that would be. Ukrainian in me.:) Or eating low carb? Try my cauliflower mashed potatoes.
Boys enjoyed this chicken and bell peppers recipe with whole wheat spaghetti. I had mine over zucchini noodles.
More Chicken and Bell Pepper Recipes:
- Chicken stuffed peppers with brown rice and simple ingredients.
- Chicken chickpea stew – one secret ingredient makes this Mediterranean dish so creamy.
- Chicken and lentil casserole for a wholesome cheesy family dish.
- Instant Pot stir fry that you can make with frozen chicken breasts and veggies!
Baked Chicken and Peppers
It is a crowd pleaser. Your kids will be fighting for leftovers. Your guests will be blown away. And it’s so easy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Oven
- Cuisine: American Ukrainian
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 hard cheese like mozzarella or marble, shredded
Instructions
- Preheat oven to 425 degrees. 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 hot with rice, quinoa or veggies.
Store: Refrigerate in an airtight container for up to 3 days.
Did you make this recipe? Please give it a star rating in the comments.
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.
★★★★★
This was delicious, my family loved it!I will definately be making this again😊
★★★★★
Happy to hear!!!
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.
★★★★★
Right?! It’s mine too. Easy and “high end” enough for entertaining. Glad you liked it!:)
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 😉
★★★★★
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.
★★★★★
I made this for a Sunday dinner and 3 of my kids were fighting for leftovers. SO good!
★★★★★
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!
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.
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.
I loved this recipe and so did the whole family!! Second one of yours to try that was awesome. Thanks so much!
You are welcome.:)
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!
That sounds REALLY GOOD!