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 recipe blew my mind once again. 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. It takes 30 minutes to make.
MY LATEST RECIPESBoys 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 baked chicken breast, baked chicken thighs or more “sophisticated” maple ginger chicken thighs.
How to Make Baked Chicken with Peppers and Mushrooms
- 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.
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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
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.
50 Clean Eating Chicken Recipes
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!
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?
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!
Delicious!!
The last photo (and the photo on the instructions) shows something green sprinkled on the top. What is that? Cilantro?
Parsley. 🙂 My rule of thumb is – parsley for Mediterranean, dill/green onion for Eastern European, cilantro/green onion for Latin recipes.
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!
You are welcome, Katie!
Made this tonight it was delicious everybody loved it. Thank you.
You are welcome, Susan!
What is that machine you used to make the zucchini noodles?
It is a spiralizer.
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?
Honestly IDK. I don’t follow WW. Sorry. 🙂
I’m planning on trying out this recipe tonight but using 2 boneless chicken breast and sweet baby bell peppers.
That should work.:)
Mozzarella is not a hard cheese. Parmesan? I don’t know marble…
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).
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.
I agree. I love spaghetti squash too! In fact, baking one tonight for dinner.
Rinsing chicken is a horrible idea that is no longer supported. Absolutely must remove from any recipes you have published.
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.
Yes! Girl, love your response 🙂
Very nice and enjoyed by every one thanks for the recipe.
You are very welcome, Nollie!
It looks delicious. Just making it now. I have added some green chillies (jalapeños).
Oh, that is a great idea!
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?
Just the sauce/liquid from the chicken. The best and the lightest!!!
Made this tonight and it was absolutely delicious. So simple too. Can’t wait to try more of your recipes. Thank you!
You are welcome, Cindy!:)
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
Awe, thank you, Judy!!!
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!
It is sooooo good. Reminds me of pizza. Thanks for sharing this.
This sounds delicious. I plan to make it tonight for tomorrow nights dinner.
Let me know how it turns out. This dish is perfect for making ahead.:)
Love this simple, low-calorie recipe…and so flavourful too!! Thanks for sharing…
-Shannon
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.
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.