This Chicken with Peppers Recipe is a straightforward dish, ideal for busy people on a budget. The recipe is somewhat like the Turkey Bolognese, only slightly less complicated to prepare. There’s no need to cheat by purchasing store-bought sauces. This recipe makes use of pantry staples you can create from scratch in 20 minutes or less.
Baked Chicken and Peppers
Italian Baked Chicken and Peppers is the ULTIMATE easy dinner! Packed with flavor, minimal prep, one dish, and hands off cooking make for a meal perfect for a busy family.
This dish is absolutely delicious! Loaded with sweet bell peppers, yellow onions, and tender chicken breast all smothered in a simple, clean Italian tomato sauce. Baked to perfection with no babysitting necessary, this meal is as easy as it is delicious!
Chicken and Bell Peppers – The Easy Way!
You can make chicken breast in so many different ways, and almost all of them are delicious! When it comes to a night where I need a recipe that can take care of itself because my hands are busy with other things, using the oven is the way to go!
This Chicken and Peppers recipe uses simple pantry ingredients and just one dish to make a dinner you could serve proudly to company or for an every night family dinner.
I can’t tell you enough about how wonderfully these flavors come together to compliment the tender chicken, how easy this is to make is just a bonus– and it is healthy to boot!
How to Serve Baked Chicken & Peppers
This dish is baked in an Italian style tomato sauce so it partner beautifully with sides that traditionally accompany an Italian meal.
Since this dish is naturally low carb, if you follow that diet you can pair with some delicious low carb option or if not pick or choose from both lists.
CLASSIC ITALIAN SIDES
- Garlic Bread– perfect for soaking up all the delicious sauce!
- Mashed potatoes – these are EXTRA creamy!
- Tomato Basil Mozzarella salad
LOW CARB SIDES
- Sautéed spinach
- Side salad- top it with this irresistible creamy Italian dressing
- Baked Asparagus
- Cauliflower risotto
- Cheesy garlic “breadsticks”
Choose one, or load it up with a few for a feast! You can use options from both lists to come up with a great well rounded meal.
This recipe is every bit as simple as promised! I am going to walk through a few tips and tricks to make this recipe the easiest and the absolute tastiest — and hopefully answer any questions on process or substitutions that may come up while cooking.
Make sure to hop down to the bottom of this post to grab the FULL recipe card.
This recipe is written with boneless, skinless chicken breast. It works best if the chicken breasts are small to medium sized.
If they are average to large, I always recommend cutting the chicken breast into a thin cutlet. You can do this by cutting it in half horizontally to make two thinner pieces. This helps the dish to cook more quickly and evenly.
If your chicken breasts are thick, it takes a very long time to cook in the oven and can end up rubbery on the outside by the time the inside is done.
Substitutions: Other cuts of boneless, skinless chicken can be used in this recipe. Both chicken thighs and chicken tenderloins make a good substitution.
Chicken tenderloins are especially great if you are feeding lots of kids since they are automatically portioned smaller!
The star of the veggies is the peppers of course! I recommend using a green pepper and either a red, orange or yellow pepper. The green is a bit less sweet than the others so it gives the flavor a nice mix. That said, you can use any two colors of sweet bell peppers with good results.
The onion adds a little sweetness to the dish. You can add more or less to your taste preference.
I recommend cutting the veggies in 1/2″ strips then cutting them in half again for ease of serving and eating. This size also works well to allow them to cook a bit but not get over cooked and mushy.
We make a super simple marinara out of pantry ingredients to bake the chicken and peppers in.
Even if you have never made a sauce from scratch before, don’t be alarmed, because it doesn’t get any easier than this!
Grab a large (15 oz) can of crushed tomatoes. Make sure to get an unflavored can. Often these days the stores have cans with basil or oregano already in them which can throw off the flavor.
Also, it is important to use crushed tomatoes, not diced. Crushed tomatoes are more of a thicker sauce, where diced are tomato chunks in a thin juice. To get a sauce-like consistency from this dish, we need the thicker crushed tomatoes.
Mix the tomatoes with the garlic, basil, oregano, salt and pepper then stir in the balsamic vinegar. The balsamic gives it a little zing and the signature taste! How easy is that?
HOW LONG TO COOK THE CHICKEN
Once you have the chicken, veggies, and sauce, throw it all in a casserole dish, I usually use a 9×13, and into the oven.
The time the chicken needs to cook will vary a bit by altitude, climate and your own oven, but generally will be around 40-50 minutes total. You want the internal temperature to be 165˚F.
For this recipe we start baking without the cheese, then add the cheese on at the end to get nice and melty and finish off the cooking.
Even though this recipe is incredibly simple, there are a few extra things you can do if you are in a pinch and need to get the dish in the oven even faster. Here are a few tried and true shortcuts for Chicken and Peppers.
- Use precut veggies– You can either prep your veggies ahead, up to 48 hours in advance, or find pre-cut peppers and onions in the produce section in many nicer grocery stores. This can cut the prep time in half!
- Use Marinara sauce– Making the sauce is very easy, but when every minute counts, you can either make it ahead, or use store bought marinara in its place. If you use store bought marinara, omit the basil, oregano, and half of the garlic, and just add the balsamic vinegar to the sauce before covering the chicken and peppers.
- Use a freezer meal- This meal can be made up to 3 months in advance and frozen, then thawed and cooked when ready to serve. This takes away all of the prep time and just leaves the time to cook. Find the instructions for turning this into a freezer meal below.
If you are cooking for someone with special dietary needs this dish meets many requirements and can be easily modified to comply with many others. Here is a run down on how you can use this recipe.
- Gluten free- This recipe is naturally gluten free. Check any store bought items to ensure compliance.
- Low Carb- This dish has approx 9g net carbs per serving making it a good choice for most low carb diets.
- Dairy Free- This recipe as written is not dairy free, however, to make it dairy free all you need to do is omit the cheese at the end!
- Whole30/Paleo- To modify this recipe to be Whole30 compliant or paleo, simply omit the cheese.
Freezer Meal Instructions
Chicken and Peppers makes a wonderful freezer meal. This dish can be made up to 3 months in advance and frozen until ready to be used.
To prepare the Chicken and Peppers as a freezer meal:
- Prep the chicken trimming fat and cutting to the appropriate thickness.
- Chop the veggies as directed.
- Mix the sauce up and then stir the peppers and onions in.
- Spread the mixture in a freezer dish, or pour into a zip top bag.
- Add the chicken breasts on top.
- When ready to cook, thaw, then mix everything together and transfer to a baking dish and cook as directed.
Chicken and Peppers Leftover Recipes
If you have leftovers of your Chicken and Peppers, package them in a air tight container and store them in the refrigerator for 3-4 days or in the freezer up to a month.
When you are ready to eat them, use one of these recipe to recreate the dish into a completely new and exciting meal!
- Chicken and Peppers Pizza– On a prepared crust, spread a thin layer of olive oil and sprinkle with garlic. Chop leftovers and spoon over crust. Top with mozzarella cheese and add mushrooms or black olives if desired. Bake per package directions.
- Chicken and Peppers Subs– Cut sub rolls almost in half. Spread with butter and sprinkle with salt and garlic powder. Bake at 400˚F until golden brown. Remove from oven. Chop leftover and fill up the sub roll. Top with provolone cheese slices and place back in the oven for 10-20 minutes or until heated through and cheese is melted.
- Chicken and Peppers Pasta Casserole– Chop leftovers and mix with cooked pasta (I like penne or rotini.) Add chopped pepperoni and black olives . Stir in additional marinara if needed. Dollop with ricotta cheese, then top with Italian blend cheese and bake for 25-30 minutes or until everything is heated through.
- Chicken and Peppers Wilted Spinach Salad– Chop leftover Chicken and Peppers and place in a skillet over medium heat, stirring until warm. Add halved cherry tomatoes, quartered artichokes, and a generous amount of spinach. Stir until the spinach begins to wilt. Transfer to a plate and enjoy!
Balsamic Chicken And Peppers
Balsamic Chicken And Peppers Is A Quick And Easy Dinner Idea. A Delicious And Colorful Dish That Is Perfect For A Family Dinner Or Dinner Party.
Quick And Easy Dinner Idea
One of my favorite kind of friends, is the friend who shares recipes. I am lucky enough to have several of them. I walk twice a week with a friend and we often talk about what we are going to fix for dinner that week or what we have fixed. We text recipes back and forth. When my friend mentioned this delicious recipe for chicken and peppers, I knew I needed to give it a try.
This recipe fits all of my criteria for a weeknight meal. It is quick and easy and it is delicious.
How To Make Chicken And Peppers
- Use a combination of red, orange and yellow peppers but you could throw green into it also. Cut peppers into slices.
- Cook chicken in olive oil until cooked through. Set aside.
- Saute peppers and onions in olive oil until softened. Add in garlic, basil and 2 Tbsp balsamic vinegar.
- Add in the chicken into the peppers along with the remaining balsamic vinegar and stir to coat and combine.
Balsamic Chicken And Peppers Recipe
Balsamic Chicken and Peppers
Quick and easy chicken and peppers recipe.
- ▢4 chicken breasts cut in strips
- ▢1/4 C olive oil divided
- ▢1 red yellow, orange bell pepper thinly sliced
- ▢1 onion medium, sliced thinly
- ▢4 garlic cloves finely chopped
- ▢1 T dried basil
- ▢1/4 C balsamic vinegar divided
- Cook chicken in 2 T. of olive oil until cooked through.
- Season with salt and pepper.
- Remove chicken and set aside.
- Cook peppers and onions for 5 minutes or til tender in remaining oil.
- Mix in garlic, cook about 1 minute.
- Mix in basil and 2 T balsamic vinegar.
- Return chicken to skillet.
- Reduce heat to low and combine chicken with peppers.
- Stir in remaining balsamic vinegar just before serving.
Baked Chicken and Peppers
Chicken and Peppers recipe is a true crowd-pleaser comfort dish where boneless chicken breasts or thighs are baked with sauteed peppers, onions, and mushrooms under a blanket of cheese until gooey!
Baked chicken and peppers use just a handful of fresh healthy ingredients, which is my favorite way to cook. Meat, veggies, fresh seasoning, and a bit of cheese all come together in this healthy chicken dish to celebrate the essence of pure ingredients!
A baked chicken dish ready in under 1 hour is made without any high-sodium, sugar, or preservatives that are often found in our food these days. Let’s get back to basics and enjoy a home-cooked, simple, and hearty food made with juicy chicken, earthy veggies, and some gooey cheese to top it off!
Why Make Chicken and Peppers in the Oven?
- Pure and simple: This dish reminds me of Caprese chicken and zucchini or chicken breast in tomato sauce both with real food ingredients, which is the way I ate growing up in Europe.
- Delicious: It tastes amazing, and not just because of the gooey cheese! Tender juicy seasoned chicken and flavourful veggies help!
- Perfect for weeknights: Having dinner on your table in under 1 hour is a life-saver for busy households.
- Leftovers: Reheating leftovers may just taste even better the next day!
- Customizable: I love this dish the way it is, but by all means, tweak the veggies and seasonings to how you like it. Make it dairy-free and omit the cheese.
- A complete meal: Serve on top of creamy mashed potatoes or perfect brown rice with the juices and everyone will be blown away!
Ingredients for Chicken with Peppers and Onions
- Chicken: Boneless and skinless breast or thighs.
- Seasoning: Salt, pepper, and garlic cloves. Easy peasy.
- Veggies: Finely chopped onion, chopped brown or portobello mushrooms, as well as chopped large bell peppers.
What bell pepper is the healthiest? While each bell pepper definitely has a ton of nutrients and is good for you no matter what colour you decide, the red has the most bang for your buck. Then the orange, then yellow, then green. This is because the green is harvested first and the red last, giving it a longer chance to develop its nutrients. It’s also the sweetest!
- Oil for frying: Coconut, avocado, grapeseed, or olive oil all work. This is used to sauté the veggies over medium-low heat so you can use an oil that doesn’t require a high smoke point.
- Cheese: Any sharp cheese will do. Cheddar, marble, gouda, or gruyere will work. Shred your own to avoid packaged pre-shredded cheese that comes with anti-clumping agents.
- Garnish: Optional addition is to throw in some finely chopped parsley. If you don’t have it, don’t sweat it.
How to Make Chicken and Peppers Recipe
- Prep: If you’re using skinless chicken breast, cut them in half lengthwise. Preheat the oven and grab your baking dish. You want a dish big enough to fit all your chicken and the delicious toppings.
- Add to the dish: To the large baking dish, add the chicken, garlic, salt, and pepper and combine everything. Using your hands or a pair of tongs, mix everything, making sure all pieces of chicken are coated. Even though this dish uses very little seasoning, chicken is one thing that needs it!
- Bake chicken: Cover the dish and bake until the chicken is completely cooked through.
- Saute veggies: While the chicken is baking, get a large ceramic non-stick skillet out and get it preheated. Drizzle in your oil and swirl to coat it. Once it’s nice as hot, add the onion and sauté for a few minutes. Stir occasionally. Add the mushrooms and continue to cook, then add the bell peppers last. Continue to stir occasionally until your veggies are soft and their natural flavours and sweetness have been brought out.
- Top the chicken: When your chicken is done baking it will be pale and won’t have the crispy sear marks, but that’s ok, we’re not looking for that! You’ll know when it’s cooked because it will be surrounded by its own clear juices. Get excited because those juices add another layer of flavour to this dish! Take it out of the oven and turn on the broiler.
- Broil: Separate the chicken pieces just slightly to allow any veggies to sit around the chicken as well as on top. Top each piece with sauteed veggies and then top with cheese. Broil until the cheese is gooey and melted.
Serve: This dish is as good served cold as it is hot! So you get to decide how you want to serve it. I do recommend you keep the juices with it when serving it hot on a bed of brown rice, quinoa, zucchini noodles, or a side salad. It’s like its own healthy gravy!
Optional Add-In’s and Variations
- Seasonings: Feel free to add additional seasonings to your chicken! For an Italian taste, go with Italian seasoning or oregano (my go to with spaghetti). Add some paprika or smoked paprika like I do in air fryer chicken breast or add southwest vibes with taco seasoning.
- Mushrooms: Use brown or portobello for more flavour than white mushrooms. Either will work and each one will have great texture. But if it’s the taste you want, opt for the brown mushrooms.
- Cheese: Sharp cheese works well and adds a bold flavour to this dish. You can, however, use a milder cheese such as mozzarella or provolone.
- Parsley: Totally optional. If you have it, great. If not, also great. It will add a level of freshness but will not make or break this dish!
- Heat: Throw in a dash of red pepper flakes for some extra heat.
Juices: The fact that this chicken dish makes its own flavourful juices is such a bonus! It’s delicious as is, but when you have a bed of rice or quinoa that soaks up all that goodness, it’s just so…mmmm!
Tips for Best Results
- Type of chicken: If you are using chicken breast, don’t opt for a butterfly cut. It’s thinner and will be quite dry. Use a plumper breast for the ultimate flavour. You can also use chicken tenderloin, just bake them for 5 minutes less.
- Saute the right way: You’ll notice that the recipe states you add one veggie at a time to saute. This is because adding them all together will steam them, which will cause them to become mushy. Mushrooms contain quite a bit of water, so you’ll want a bit of that water to evaporate before adding the bell peppers.
- A sear. If you are really wanting a sear on your chicken you definitely can brown it first in the skillet before adding it to the baking dish.