Cheesy Baked Chicken and Peppers
Cheesy Baked Chicken and Peppers
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch cubes
- 2 bell peppers, any color, cored and sliced
- 1 yellow onion, medium, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cheesy Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk, whole or 2%
- 1/2 cup chicken broth
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 ounces cream cheese, softened, cut into cubes
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the cubed chicken, sliced bell peppers, and sliced yellow onion. Drizzle with olive oil, then sprinkle with garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until all ingredients are evenly coated.
⏱️ 10 min
- 3
In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a smooth roux.
⏱️ 3 min
- 4
Gradually whisk in the milk and chicken broth until the mixture is smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens, which should take about 3 to 5 minutes.
⏱️ 5 min
- 5
Reduce the heat to low. Stir in the shredded cheddar cheese, grated Parmesan cheese, cream cheese cubes, and Dijon mustard. Continue stirring until all the cheeses are melted and the sauce is smooth and creamy. Season the cheese sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 5 min
- 6
Pour the prepared cheesy sauce over the chicken and vegetable mixture in the large bowl. Stir gently to combine, ensuring all the chicken and vegetables are well coated.
⏱️ 3 min
- 7
Transfer the entire mixture to the prepared 9x13 inch baking dish, spreading it into an even layer.
⏱️ 2 min
- 8
Bake for 30 to 35 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sauce is bubbly and lightly golden on top.
⏱️ 35 min•🌡️ 375
- 9
Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Baked Chicken and Peppers
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch cubes
- 2 bell peppers, any color, cored and sliced
- 1 yellow onion, medium, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cheesy Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk, whole or 2%
- 1/2 cup chicken broth
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 ounces cream cheese, softened, cut into cubes
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the cubed chicken, sliced bell peppers, and sliced yellow onion. Drizzle with olive oil, then sprinkle with garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until all ingredients are evenly coated.
⏱️ 10 min - 3
In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a smooth roux.
⏱️ 3 min - 4
Gradually whisk in the milk and chicken broth until the mixture is smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens, which should take about 3 to 5 minutes.
⏱️ 5 min - 5
Reduce the heat to low. Stir in the shredded cheddar cheese, grated Parmesan cheese, cream cheese cubes, and Dijon mustard. Continue stirring until all the cheeses are melted and the sauce is smooth and creamy. Season the cheese sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 5 min - 6
Pour the prepared cheesy sauce over the chicken and vegetable mixture in the large bowl. Stir gently to combine, ensuring all the chicken and vegetables are well coated.
⏱️ 3 min - 7
Transfer the entire mixture to the prepared 9x13 inch baking dish, spreading it into an even layer.
⏱️ 2 min - 8
Bake for 30 to 35 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sauce is bubbly and lightly golden on top.
⏱️ 35 min•🌡️ 375 - 9
Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min