Baked Chicken and Peppers
Baked Chicken and Peppers recipe with boneless chicken breasts or thighs, sauteed peppers, onion and mushrooms baked under blanket of cheese.
Servings: 6 servings
Calories: 382kcal
Ingredients
- 3 pounds chicken breasts or thighs boneless & skinless
- 1 large garlic cloves grated
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 medium onion finely chopped
- 10 brown mushrooms or 2 portobellos chopped
- 2 large bell peppers chopped
- 1 tablespoon oil for frying
- 1 cup sharp cheese like cheddar, marble, Gouda or Gruyere shredded
- 3 tablespoons 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. This chicken and peppers dish tastes cold amazing too!
Notes
- 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: Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 382kcal | Carbohydrates: 6g | Protein: 54g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 165mg | Sodium: 578mg | Fiber: 1g | Sugar: 3g