Baked Italian chicken and peppers is the best healthy and easy dinner! This truly one pan meal is a family favorite. Serve it over rice or pasta for a filling meal.
Chicken and Peppers
I came up with this dish one night when I was looking at the few ingredients I had in my fridge wondering “What can I make with chicken and bell peppers?”. I was trying to figure out a new way to prepare chicken with peppers and onions.
Knowing that I didn’t want one of my standard meals, like an easy chicken stir fry, chicken fajitas with peppers, or stuffed peppers, I kept brainstorming. At first I thought about marinating the chicken, but I was a little too short on time for that.
Ultimately, I ended up deciding to keep it super simple and let the flavors of the ingredients shine. I settled on a simple combination of sauteed vegetables with chicken and a bit of melted cheese. Simple. Healthy. So incredibly easy.
As soon as Shane told me that this uncomplicated meal had to be on our dinner rotation, I knew that I had to share it with all of you!
Peppers On Top? Or Chicken On Top?
I love one dish recipes that are truly one dish (no transferring the ingredients to other bowls halfway through cooking). That’s why I wrote this for the chicken to be placed on top of the vegetables for baking, and then to spoon the vegetables over top of the chicken for serving.
If you don’t mind an extra dish, it’s AMAZING if you put the vegetables to the side, place the chicken in the pan, top the chicken with the vegetables, and then melt the cheese on top of the vegetables. The other cooking instructions don’t change.
How To Saute Onions and Peppers
For this recipe, it’s important to make sure that the peppers, onions, and mushrooms are diced evenly and relatively small (about 1/4” squares).
Since we’ll be baking this skillet meal, the onions and peppers don’t have to be completely cooked through. Sauteing them in a hot skillet with oil for about 5 minutes before adding the mushrooms is plenty.
Mushrooms release a lot of water while they cook, so it’s important to add the vegetables in steps. I added the peppers and onions first, then the mushrooms about 5 minutes later. You can do it in the reverse order and start with the mushrooms if you prefer, it’s totally up to you! As long as you add the mushrooms several minutes apart from the other vegetables, it will work.
What Cut Of Chicken Should I Use?
I wrote this recipe using chicken breasts, because that’s what I keep in my freezer. It would be equally delicious with chicken thighs, and the baking instructions would be the same.
Wondering how to make chicken more flavorful? That’s what the spice and olive oil rub is for. It adds so much to this versatile meat and makes it really shine.
If you don’t have any chicken breasts or thighs on hand, this would also taste amazing with chicken sausage.
What Type Of Pepper Should I Use?
I used red bell peppers because I like the sweetness in this recipe. Yellow, orange, or green bell peppers would also work. This is also a great dish to use up banana peppers or poblano peppers if you have those on hand!
What Type Of Mushroom Should I Use?
I actually just used some sliced crimini that I had stashed in my freezer. Feel free to use your favorite kind though! White button, oyster, portabella, shiitake, and maitake mushrooms would all be delicious here.
What To Serve It With
This flavorful dish is really the star of the dinner, so it’s perfect served over rice, quinoa, baked potatoes, or pasta. I also love it with a side of Instant Pot Cilantro Lime Rice. If you want to keep it healthier, try serving it over zoodles or with a side of green beans.
I love how simple this dish is, but you can definitely add other ingredients if you’d like! One of my favorites is adding a large splash of balsamic vinegar or low-sodium soy sauce (or tamari if you’re gluten free) to the vegetables while they’re sauteing.
You could also try using multiple cheeses to make it more decadent (parmesan is my favorite one to add). Fresh parsley also makes a wonderful garnish for this dish.
If you’re craving a Southwestern meal, try substituting the spices with some of my Chicken Taco Seasoning.
Is It Gluten Free?
Yes, this recipe is naturally gluten free as it’s written (assuming you use certified gluten free spices).
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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- 2 Tablespoons olive oil (divided)
- 1 medium yellow onion (finely chopped)
- 1 medium bell pepper (finely chopped)
- 1 cup sliced mushrooms (finely chopped)
- 3/4 teaspoon kosher salt (divided)
- 1/2 teaspoon dried oregano leaves
- Ground black pepper (to taste)
- 2 medium cloves garlic (diced)
- 1 1/2 pounds boneless skinless chicken breasts (about 3 large breasts, washed and dried)
- 1/8 teaspoon paprika
- 1 cup hard freshly grated cheese of choice (pizza mozzarella, marble, and sharp cheddar are all great options, 75 grams)
- Preheat the oven to 450 F.
- Heat a large oven safe skillet over medium heat. Once hot, add 1 Tablespoon olive oil and swirl to coat the pan.
- Add the onion and pepper. Saute on medium heat until softening and the onion begins to turn translucent (about 5 min).
- Add the mushrooms, stir to combine, and cook for an additional 3 - 5 minutes (or until the mushrooms are browned and it looks like most of the liquid released has evaporated).
- Sprinkle on 1/2 teaspoon salt, pepper to taste, and add the garlic. Stir to combine and saute until aromatic (about 30 seconds).
- Lay the chicken breasts on top of the sauteed vegetables. Sprinkle the remaining 1/4 teaspoon salt and the paprika over the chicken from a height of 12” (sprinkling the seasonings from high up ensures an even coating on the chicken). Drizzle the remaining 1/2 Tablespoon olive oil over the chicken. Lightly rub the oil and spices into the chicken.
- Bake the chicken for 20 - 25 minutes, or until it reaches an internal temperature of 165 F.
- Remove from the oven, sprinkle with cheese, turn the oven to broil, and broil for 1 - 2 minutes, or until the cheese is hot and bubbly.
- Use a slotted spatula to transfer each serving of chicken breast to a plate, and then top it with the baked vegetables.
I love one dish recipes that are truly one dish (no transferring the ingredients to other bowls halfway through cooking). That’s why I wrote this for the chicken to be placed on top of the vegetables for baking, and then to spoon the vegetables over top of the chicken for serving. If you don’t mind an extra dish, it’s AMAZING if you put the vegetables to the side, place the chicken in the pan, top the chicken with the vegetables, and then melt the cheese on top of the vegetables. The other cooking instructions don’t change.
Amount Per Serving: Calories: 296Total Fat: 12.8gCarbohydrates: 4.4gNet Carbohydrates: 3.7gFiber: 0.7gSugar: 1.7gProtein: 38.7g
Nutrition information isn’t always accurate.
Try making this Italian inspired chicken with peppers for a delicious, healthy, and easy weeknight meal.