🍗 Creamy Baked Chicken with Bell Peppers
📝 Description
This dish features juicy, oven-baked chicken breasts smothered in a rich, creamy sauce with tender sautéed bell peppers. The sauce is buttery, slightly garlicky, and infused with warm spices, creating a comforting and indulgent meal. It’s perfect for a cozy dinner and pairs beautifully with rice, pasta, or mashed potatoes.
🛒 Ingredients
For the Chicken:
- 3–4 chicken breasts
- Salt & black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
For the Creamy Sauce:
- 2 tbsp butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated cheese (Parmesan or mozzarella)
- 1 tsp paprika (optional for color & flavor)
- Salt & pepper to taste
For the Veggies:
- 1 red bell pepper (sliced)
- 1 small onion (sliced)
Garnish:
- Fresh parsley (chopped)
👨🍳 Instructions
1. Prepare the Chicken
- Season chicken with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a pan and sear chicken for 2–3 minutes per side until lightly golden (not fully cooked).
2. Make the Sauce
- In the same pan, melt butter and sauté garlic until fragrant.
- Add cream and chicken broth, stir well.
- Mix in cheese, paprika, salt, and pepper.
- Simmer until slightly thickened.
3. Assemble
- Place seared chicken in a baking dish.
- Add sliced bell peppers and onions on top.
- Pour the creamy sauce over everything.
4. Bake
- Bake at 180°C (350°F) for 25–30 minutes until chicken is fully cooked and tender.
5. Serve
- Garnish with parsley and serve hot.
❓ Q&A
Q1: Can I use chicken thighs instead?
Yes! Thighs are even juicier and work great in this recipe.
Q2: Can I make it lighter?
Use half-and-half instead of heavy cream or reduce cheese.
Q3: What can I serve it with?
Rice, pasta, mashed potatoes, or even crusty bread.
Q4: Can I add more vegetables?
Absolutely—mushrooms, spinach, or zucchini would be delicious additions.
Q5: How do I store leftovers?
Keep in the fridge for up to 3 days. Reheat gently to avoid curdling the sauce.