Juicy seasoned chicken breasts baked with colorful bell peppers, onions, and a golden layer of melted mozzarella and Parmesan. This easy one-pan dinner is packed with protein, simple to prepare, and perfect for busy weeknights.
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
2 tbsp extra-virgin olive oil, divided
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
For the Peppers
2 bell peppers, any color, thinly sliced
1 small onion, thinly sliced, optional
For the Cheese Topping
1 cup shredded mozzarella or mozzarella-cheddar blend
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Instructions
- Preheat the Oven
Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- Season the Chicken
Pat the chicken breasts dry.
Drizzle with 1 tbsp olive oil and season both sides with Italian seasoning, garlic powder, paprika, salt, and black pepper. Rub the seasoning evenly over the chicken.
- Sear the Chicken — Optional but Recommended
For extra flavor and a golden exterior, heat a skillet over medium-high heat and add a little olive oil.
Sear the chicken for approximately 2 minutes per side, just until lightly golden. Transfer to the prepared baking dish.
- Add the Peppers & Onion
Toss the sliced bell peppers and optional onion with the remaining 1 tbsp olive oil.
Arrange the vegetables around and over the chicken.
- Bake
Bake uncovered for 20–25 minutes, depending on the thickness of the chicken, until the internal temperature reaches 165°F (74°C).
- Add the Cheese
Remove the baking dish from the oven.
Sprinkle the mozzarella evenly over the chicken and vegetables, followed by the Parmesan.
Return to the oven and bake for another 3–5 minutes, until the cheese is melted, bubbly, and lightly golden.
For a more golden top, broil for 1–2 minutes, watching carefully.
- Garnish & Serve
Remove from the oven and let the chicken rest for 5 minutes.
Garnish with fresh parsley and serve hot.
Serving Suggestions
Serve with:
Cauliflower rice for a low-carb meal
Roasted zucchini or broccoli
A crisp green salad
Rice or quinoa
Pasta
Garlic bread
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: About 40 minutes
Servings: 4
Cuisine: Italian-inspired
Course: Main Dish
Difficulty: Easy
Approximate Nutrition Per Serving
Estimated based on 4 servings.
Calories: ~470 kcal
Protein: ~55 g
Carbohydrates: ~9 g
Fat: ~24 g
Fiber: ~2 g
Sugar: ~5 g
Net Carbs: ~7 g
Nutrition varies according to chicken breast size and the cheese used.
All Nut & Allergen Information
Tree nuts: None.
Peanuts: None.
Dairy: Yes — mozzarella and Parmesan.
Gluten: Naturally gluten-free, but check packaged Italian seasoning and cheese labels if necessary.
Eggs: None.
Soy: None intentionally added.
Sesame: None.
Nut-free: Yes, assuming packaged ingredients are free from nut cross-contact.
Dairy-free option: Use dairy-free mozzarella and Parmesan alternatives.
Tips for the Best Chicken
Pound thick chicken breasts to an even thickness so they cook evenly.
Don’t overbake the chicken. Use a meat thermometer and remove it once it reaches 165°F (74°C).
Searing first is optional but gives the chicken better color and flavor.
Use a combination of red, yellow, and green peppers for extra color.
Add mushrooms, zucchini, or spinach for more vegetables.
For a spicy version, add sliced jalapeños or red pepper flakes.
Use provolone instead of mozzarella for an Italian-style variation.
Q&A
Q: Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well, although the cooking time may vary.
Q: Do I have to sear the chicken first?
No. You can place the seasoned chicken directly in the baking dish. Searing simply adds extra browning and flavor.
Q: How do I keep the chicken juicy?
Don’t overcook it. The safest and easiest way is to use an instant-read thermometer and cook until the thickest part reaches 165°F (74°C).
Q: Can I make this recipe low-carb?
Yes. The chicken, peppers, and cheese are naturally low in carbohydrates. Serve with cauliflower rice or roasted vegetables instead of pasta or rice.
Q: Can I add other vegetables?
Absolutely. Mushrooms, zucchini, spinach, cherry tomatoes, or broccoli are excellent additions.
Q: Can I use cheddar instead of mozzarella?
Yes. Cheddar, Monterey Jack, provolone, or a mozzarella-cheddar blend all work well.
Q: Can I prepare this ahead of time?
Yes. Season the chicken and prepare the vegetables several hours ahead. Refrigerate until ready to bake.
Q: How should I store leftovers?
Cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Q: How do I reheat it?
Reheat in a 350°F (175°C) oven for about 10 minutes, or microwave in short intervals until heated through.
Q: Can I freeze it?
Yes, although the peppers and cheese may soften somewhat after thawing. For best results, freeze in an airtight freezer-safe container for up to 2 months.
Q: What can I serve with it?
For a low-carb meal, serve it with cauliflower rice, zucchini noodles, broccoli, or a green salad. For a heartier dinner, serve with rice, pasta, or crusty bread.
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