Step-by-Step Instructions:
Step 1: Preheat Your Oven
(4) Continue baking for about 30-35 minutes at 375° F (190° C). This will help ensure the dish cooks thoroughly and the cheese melts well.
Step 2: Season the Chicken
Prepare Chicken: In a large mixing bowl, add the boneless skinless chicken breasts.
Sprinkle on Seasonings: Sprinkle in chopped garlic, paprika, dried oregano, a good pinch of salt, and freshly ground black pepper.
Pour Olive Oil: Pour olive oil over the chicken and seasonings, and toss so that chicken is evenly coated. This will guarantee that the chicken is moist and flavorful.
Step 3: Add the Bell Peppers
Slice and Mix: Thinly slice the red, yellow, and green bell peppers and add to the bowl with the seasoned chicken. Toss again to coat the peppers in the seasonings. Bear in mind you can also add flavor, texture and presentation with herbs, nuts or seeds.
Step 4: Grease Your Baking Dish
Transfer to Dish: Spread the chicken and pepper mixture evenly in a 9×13-inch casserole dish. Give everything room to cook and to make sure each bite has a balance of chicken and peppers.
Step 5: Add the Cheese
Cheese Sprinkle: Spread shredded cheddar and grated Parmesan cheese evenly over the chicken and peppers. The cheese will melt to form a gooey, golden topping.
Step 6: Bake the Dish
Bake: Place the casserole dish in the hot oven; bake for 25-30 minutes. The chicken is done at an internal temperature of 165°F (74°C) and the cheese melted and slightly browned. The bell peppers are tender but still a little crunchy.
Step 7: Garnish and Serve
Lube With Garnish: A sprinkling of chopped parsley on the surface when it emerges from the oven adds freshness, as well as flavor.
Serving suggestion: Serve it right from the oven. Enjoy the cozy flavors and cheesy goodness!
Serving Suggestions:
Cheesy Baked Chicken and Peppers is a stand-alone, one-pot meal, but here are some side and accompanying ideas:
Rice or Quinoa: Serve over cooked steamed rice, brown rice, or quinoa to soak up the delicious cheesy sauce.
Pasta: A simple pasta, like penne or spaghetti, goes great with this dish for a complete meal.
Roasted Potatoes: Oven-roasted potato with herbs and garlic makes for a great pair.
Exquisite Side Salad : A crisp green salad with sharp vinaigrette balances the rich dish.
Crusty Bread: Serve with crusty bread to soak up the cheesy, savory sauce.
Storage and Reheating Tips:
This dish is great for meal prep, so you’ll have leftovers all week long.
Storage: Put any leftovers in an airtight container and refrigerate for up to 3 days.
Freezing: This dish can be frozen for up to 2 months. Let the chicken and peppers cool completely, then put into a freezer-safe container. Defrost in the refrigerator overnight, then heat through.
Reheating: To reheat, put the dish in the oven at 350°F (175°C) until warmed through. Or, microwave individual servings, in 30-second bursts, until hot.
Recipe Variations:
Add Mushrooms: Sliced mushrooms are also a great addition that adds an earthy flavor that works well with the cheese and peppers.
Use Different Cheese: For a super gooey topping, go with mozzarella or a combination of Italian cheeses rather than cheddar and Parmesan.
Spicy Version: Toss the chicken seasoning with sliced jalapeños or a sprinkle of red pepper flakes.
Balsamic Drizzle: Drizzle a little balsamic glaze over the dish just before serving for a sweet and tangy contrast.
Fresh Herbs: Fresh thyme or rosemary with the parsley makes for added herbal notes.
Conclusion:
Cheesy Baked Chicken and Peppers is a flexible crowd pleaser that’s as simple to make as it is tasty. With colorful bell peppers, juicy chicken and a golden cheesy crust, it’s a keeper recipe for busy weeknights and easy entertaining. The flavors marry beautifully for a winning dish sure to be a family favorite.
These are simple to make — with your favorite cheese (or cheeses) and roasted peppers all sandwiched between tortillas and cooked right in a skillet — but so unexpectedly satisfying.
