by Olena

Baked Chicken and Peppers

by Olena

5 from 9 reviews

This Baked Chicken and Peppers is a true crowd pleaser. Your kids will be fighting for leftovers. Your guests will be blown away. And it’s so easy!Baked Chicken and Peppers

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.

chicken bell pepper recipe

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!

chicken peppers onions

How to Make Baked Chicken and Bell Peppers

  1. 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. chicken and peppers
  2. In the meanwhile, saute onions, mushrooms and peppers adding one by one and allowing first vegetable to golden a bit.
  3. Remove chicken from the oven, top each piece with sauteed vegetables and cheese, and broil for 5 minutes or until cheese is melted. chicken and bell pepper recipes

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.

chicken and peppers

More Chicken and Bell Pepper Recipes:


Baked Chicken and Peppers

5 from 9 reviews

This Baked Chicken and Peppers is a true crowd pleaser. Your kids will be fighting for leftovers. Your guests will be blown away. And it’s so easy!

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Casserole
  • Method: Oven
  • Cuisine: American Ukrainian


  • 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


  1. Preheat oven to 425 degrees. If using breasts cut in half lengthwise.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

66 comments on “Baked Chicken and Peppers

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  1. 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.

  2. 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

  3. 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.

  4. 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. 😊

  5. 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.

  6. 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.

  7. 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 😉

  8. 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.

  9. 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!

  10. 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.

  11. 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!

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