Are you looking for a simple and easy dinner recipe? Here is a super easy roasted red pepper chicken recipe!
My Chicken With Roasted Red Peppers is exactly what you need! As a mom of two energetic kids, I know the struggle of trying to get dinner on the table while juggling a million other things.
That’s why I love this recipe—it’s quick, easy, and requires only four ingredients. Plus, it’s budget-friendly, costing under $10 for the entire meal!
Key Takeaways
- Cook Time: 20 minutes
- Main Ingredients: Boneless skinless chicken breast, fresh spinach, red pepper, mozzarella cheese, and more
- Servings: 3
- Extras: Serve with creamy mashed potatoes, roasted vegetables, a fresh spinach salad with balsamic vinaigrette, or garlic bread
- Tip: Flip the red peppers halfway through roasting to ensure an even cook, and let the cheese melt fully for the best flavor and texture!
4-Ingredient Chicken With Roasted Red Peppers
I love to cook simple and easy dinners because let’s face it…I have 2 children running around the house, and focusing on anything that takes longer is too stressful!
This would be the perfect recipe for a busy night. You could make it faster than you could order a pizza and wait to have it delivered to your house!
My recipe has only four ingredients, is healthy, and takes only 20 minutes to cook, and the oven does most of the work! The entire meal should cost under $10, too.
First, I preheat the oven to 400 degrees while prepping the ingredients.
I slice the red pepper into thirds and remove the seeds. Then, I place the slices in a baking dish, drizzle them with olive oil, and season them with salt and pepper.
I’ll specifically check the bags at the store for peppers with 3 bumps in the bottom—the lines are basically a template for where to cut!
Then, I place the peppers in the oven to get roasted all the way. I roast the peppers separately because I don’t want to bake the chicken and mozzarella cheese too long and have them overcook.
As the peppers roast in the oven, I heat a pan on the stovetop with olive oil and quickly season the chicken breasts with salt and pepper.
Cook the chicken for just 3-5 minutes on each side, just enough to lock in the juices and get the cooking process started.
Once the red peppers have roasted, I layer the chicken breasts in the baking dish, topping them with fresh spinach, mozzarella cheese, and the roasted red peppers.
The final step is to pop the dish back into the oven until the cheese is perfectly melted. It’s a simple, satisfying meal that’s ready faster than you can order takeout!
4 Ingredient Roasted Red Pepper Chicken
Ingredients
- 3 Boneless Skinless Chicken Breasts
- 3-6 oz Fresh Spinach
- 1 Red Pepper
- 3 slices Mozzarella Cheese
Instructions
- Preheat oven to 400 degrees.
- Cut the red pepper into thirds(3 pieces) and take out the seeds.
- Place the pepper slices on a baking dish and coat with olive oil, salt, and pepper
- Place peppers in the preheated oven for 15 minutes. Flip over halfway through to get both sides to cook evenly.
- While the peppers are cooking, heat up a pan on your stovetop with olive oil.
- Season 3 chicken breasts with salt and pepper.
- Cook chicken on medium-high heat for 3-5 minutes on each side or until no longer pink.
- Add the chicken to the baking dish and top with spinach, mozzarella cheese, and roasted red peppers.
- Bake the smothered chicken breasts at 400 until the cheese is melted (around 5 minutes)
Notes
Nutrition
Recipe Substitutions
The Meat
If you’re looking to switch up the protein in this dish, there are several great alternatives. For one, you can use chicken thighs instead of chicken breasts if you prefer dark meat.
Turkey breast is a lean option that offers a slightly richer flavor while maintaining the same cooking time, making it an easy swap.
Boneless pork chops are another excellent option, bringing a sweeter, more robust flavor to the dish. Cook them similarly to chicken, ensuring they reach an internal temperature of 145°F before baking with the other ingredients.
For a vegetarian twist, firm tofu works well—slice it into thick pieces, press it to remove excess moisture, and consider marinating it in a mixture of olive oil, garlic, and soy sauce before searing it on the stovetop and proceeding with the recipe.
The Cheese
If you want to change up the cheese in this recipe, consider using provolone, which offers a similar melt to mozzarella but with a slightly sharper flavor that adds more depth to the dish without overpowering the other ingredients.
Feta cheese is another excellent option. It provides a tangy, salty contrast that works particularly well if you’re leaning into Mediterranean flavors. Crumble the feta over the top after baking to keep its crumbly texture intact.
For a gourmet touch, goat cheese adds creaminess and a distinct tang that pairs beautifully with the roasted red peppers and spinach. To achieve the best texture, add the goat cheese after the dish comes out of the oven, allowing it to soften without fully melting.
I mainly suggest using slices or “chunks” of cheese so that it sits well on top of the chicken- shredded pieces can fall off and burn in the baking dish, which I think is a pain, LOL.
You can use whatever you have in the fridge—Colby jack, sharp cheddar, whatever—as long as you like it and think it’ll taste good with chicken and peppers!
The Seasonings
Changing the seasoning can give this dish new life, and you can make it however you like it. It never hurts to season the chicken up some more!
A classic mix of Italian herbs, including oregano, basil, thyme, and rosemary, adds an aromatic, earthy flavor that perfectly complements the sweetness of the red peppers and the richness of the cheese.
If you’re in the mood for something with a bit more heat, Cajun seasoning provides a spicy, smoky flavor that pairs well with the mildness of the mozzarella and the sweetness of the peppers.
Alternatively, a combination of garlic, fresh basil, and rosemary creates a classic and aromatic profile. The garlic adds depth and richness, while the basil and rosemary infuse the dish with a fragrant, earthy aroma.
Servings It Up & Perfect Sides
Chicken With Roasted Red Peppers is incredibly versatile, and my family has enjoyed it in many different ways. We often serve it over a bed of pasta or rice, allowing the savory juices to soak in for extra flavor.
My kids especially love it when we take the smothered chicken breasts and put them into warm sub rolls, making for a hearty and satisfying sandwich. We add extra toppings like sautéed onions and mushrooms to make it a filling sandwich.
You could serve chicken and red peppers over creamy mashed potatoes, which soak up the flavorful juices and make for a filling, comforting dinner.
With a simple side of roasted vegetables, like broccoli or Brussels sprouts, that could be the perfect dinner in our house!
For a lighter option, try the chicken over a fresh spinach salad with tomatoes, adding a drizzle of balsamic vinaigrette to tie all the flavors together, and get a chicken Caprese salad type of dish.
FAQs
Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers can be a great time-saver and will work perfectly in this recipe.
If you do this, they’ll already be roasted and ready, and you don’t need to do any cooking steps before pan-frying the chicken and baking everything after.
What if I don’t have mozzarella cheese?
You can substitute it with provolone or parmesan for a different flavor profile. I still suggest slices instead of shreds so the cheese doesn’t all fall off while baking in the oven.
Honestly, most cheeses will taste good with chicken recipes; at the end of the day, it’s about what you have on hand and like!
Is it necessary to pre-cook the chicken on the stovetop?
While pre-cooking helps ensure the chicken is fully cooked and tender, you can skip this step by baking the chicken for 7 minutes alone, then adding the peppers in to cook for 15 minutes.
Chicken at 400 takes about 22-25 minutes, so the stove is quicker, but having it cooked mostly with the peppers is fewer dishes.
Can I make a sauce to go with chicken and red peppers?
Yes, you can definitely make a creamy sauce to go with the Chicken With Roasted Red Peppers!
If you have an extra red pepper or two, simply roast them along with the one you’ll be using to top the chicken.
Once roasted, blend the extra peppers with a bit of olive oil, garlic, chicken broth, and a little cream cheese or sour cream to create a creamy roasted red pepper sauce.
This sauce adds an extra layer of richness and ties the whole dish together beautifully.
Final Thoughts
Making a delicious, healthy dinner doesn’t have to be complicated or expensive.
With my Chicken With Roasted Red Peppers recipe, you can have a wholesome meal on the table in just 20 minutes, and you’ll spend less than $10.
It’s the perfect solution for busy nights when you need to feed your family without the fuss.
Head on over and check out more of my easy and inexpensive dinners in my recipe section.
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I assume it’s the chicken, but I thought the same thing.