Too hot to spend hours in the kitchen this evening? This Summer Chicken Bake is exactly what you need right now.
It brings together fresh garden colors and juicy, tender chicken. Your family will love the bright flavors and the gooey melted cheese. Dinner is about to become the best part of your day.
Why This Recipe Is a Winner
This dish is a true lifesaver for busy summer weeknights. You only need one pan and a few minutes of prep time. It is a healthy and balanced meal that feels like a treat.
The combination of sweet peppers and savory garlic is simply magical. It is naturally low in carbs but high in satisfying protein. Your kids will ask for seconds because of the bubbly mozzarella cheese on top.
Cleaning up is a breeze since everything bakes together. You can spend more time enjoying the sunset and less time washing dishes. It truly is a stress-free way to feed your favorite people.
Simple Method
Making this meal is as easy as tossing and baking. You start by prepping your fresh summer vegetables. Then, you season the chicken to make it bursting with flavor.
Everything goes into the oven to roast until perfectly tender. Even if you are a beginner cook, you will find this completely doable. There are no complicated techniques or fancy tools required here.
Ingredients You’ll Need
This recipe uses simple ingredients you likely have in your pantry. Fresh produce makes all the difference for that summer taste.
- 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
- 2 large bell peppers (red and yellow), sliced into strips
- 1 medium red onion, sliced into wedges
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 cups shredded mozzarella cheese
- 0.25 cup fresh basil leaves, torn for garnish
Step-by-Step
- Preheat oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, toss the sliced bell peppers and red onion with 1 tablespoon of olive oil and a pinch of salt.
- Place chicken breasts in the prepared baking dish. Rub both sides with the remaining olive oil, minced garlic, oregano, smoked paprika, salt, and black pepper.
- Arrange the seasoned pepper and onion mixture around and over the chicken breasts.
- Bake in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Sprinkle the shredded mozzarella cheese evenly over the chicken and vegetables.
- Return to the oven for 5 minutes or until the cheese is melted and bubbling.
- Garnish with fresh basil before serving.
Best Ways to Enjoy It
Serve this dish warm right out of the oven. It looks beautiful when the fresh green basil hits the melted cheese. You can serve it over a bed of fluffy white rice.
For a lighter option, try it with a simple side salad. A piece of crusty bread is perfect for soaking up the juices. It is the ultimate summer comfort food for any night.
Set the table outside and enjoy the warm evening air. Pair it with a glass of cold lemonade or iced tea. This meal turns a regular Tuesday into a special occasion.
Keep It Fresh
If you have leftovers, they store very well in the fridge. Place them in an airtight container for up to three days. This makes a fantastic lunch for the next day.
To reheat, simply pop a portion in the microwave for a minute. You can also use the oven at 350°F for about ten minutes. The chicken stays moist and delicious even when reheated.
Tips for Best Results
- Use a meat thermometer to ensure the chicken stays juicy.
- Slice your bell peppers into even strips for uniform cooking.
- Don’t skip the fresh basil as it adds a bright finish.
- Pat the chicken dry with paper towels before seasoning it.
- For extra flavor, let the chicken marinate for 15 minutes.
- Double the recipe if you are feeding a larger crowd.
- Use a mix of different colored peppers for a vibrant look.
Ways to Switch It Up
- Swap mozzarella for feta cheese for a tangy Greek twist.
- Add sliced zucchini or yellow squash for more garden goodness.
- Use chicken thighs instead of breasts for extra tenderness.
- Add a pinch of red pepper flakes for a spicy kick.
- Swap the oregano for fresh thyme if you have it.
Common Questions
Can I use frozen chicken?
Yes, but you must thaw it completely first. This ensures the chicken cooks evenly and the juices stay inside. Pat it very dry before adding the oil and spices.
Is this recipe good for meal prep?
Absolutely, it is a meal prep dream. The flavors actually meld together even more the next day. Just store the chicken and veggies together in your containers.
What if I don’t have a 9×13 dish?
Any large oven-safe pan or rimmed baking sheet will work. Just make sure the chicken isn’t too crowded. This helps the vegetables roast instead of steam.
I hope this bright and cheesy dish brings a little sunshine to your table. It is one of my favorite ways to celebrate the season with my family. Enjoy every bite of your fresh summer dinner!
— Lidia
Irresistible Summer Chicken Bake with Bell Peppers & Cheese
Ingredients
- 4 boneless , skinless chicken breasts (approx. 1.5 lbs)
- 2 large bell peppers (red and yellow), sliced into strips
- 1 medium red onion, sliced into wedges
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon sal t
- 0.25 teaspoon black pepper
- 1.5 cups shredded mozzarella cheese
- 0.25 cup fresh basil leaves, torn for garnish
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
- In a large bowl, toss the sliced bell peppers and red onion with 1 tablespoon of olive oil and a pinch of salt.
- Place chicken breasts in the prepared baking dish. Rub both sides with the remaining olive oil, minced garlic, oregano, smoked paprika, salt, and black pepper.
- Arrange the seasoned pepper and onion mixture around and over the chicken breasts.
- Bake in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Sprinkle the shredded mozzarella cheese evenly over the chicken and vegetables.
- Return to the oven for 5 minutes or until the cheese is melted and bubbling.
- Garnish with fresh basil before serving.
