Hey there, fellow food lovers! Jeviko here, and today I’m absolutely thrilled to share my favorite weeknight dinner recipe that has honestly changed my dinner game forever. You know those moments when you’re standing in your kitchen at 5 PM, wondering what to make that’s both impressive and easy? Well, this One-Pan Cheesy Italian Chicken Skillet is your answer!
I discovered this recipe last month when my sister dropped by unexpectedly for dinner. With just some chicken breasts and basic pantry ingredients, I created what has now become our family’s most requested meal. The combination of tender chicken, sweet roasted peppers, and two kinds of melty cheese creates pure comfort food magic – all in one pan!
Why You’ll Love This Recipe?
- Takes just 15 minutes of hands-on prep time
- Uses simple ingredients you probably already have
- Creates minimal dishes (hello, one-pan cooking!)
- Perfect for both weeknight dinners and casual entertaining
- Provides a healthy balance of protein, vegetables, and dairy
Can I prepare this dish ahead of time?
Absolutely! You can prep all the components up to 24 hours in advance. Slice your peppers and onions, and store them in an airtight container. Season the chicken and keep it covered in the fridge. When ready to cook, just assemble and bake. The prep work takes only minutes, but having everything ready makes the final cooking process even faster.
What’s the best cheese to use?
While any melting cheese works, I’ve found the combination of whole-milk mozzarella and fresh Parmesan creates the perfect balance. The mozzarella gives you those Instagram-worthy cheese pulls, while the Parmesan adds a sharp, salty kick that elevates the entire dish. Avoid pre-shredded cheese – freshly grated makes a huge difference in how it melts.
Why do my peppers sometimes get too soft?
The key is slicing your peppers into uniform strips about ¼-inch thick. If they’re too thin, they’ll become mushy during baking. Also, don’t overcook them during the initial sauté – they should still have some crunch when you add the chicken, as they’ll continue cooking in the oven.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 2 pounds boneless skinless chicken breasts (about 4 medium breasts)
- 3 large bell peppers (1 red, 1 yellow, 1 green), cut into ¼-inch strips
- 1 large red onion, thinly sliced
- 3 large garlic cloves, minced
- 8 ounces whole-milk mozzarella, freshly shredded
- 4 ounces Parmesan cheese, freshly grated
- 1 cup marinara sauce
- ½ cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and fresh black pepper to taste
- Fresh basil for garnish
Instructions:
- Heat your oven to 375°F (190°C). Position the rack in the middle.
- Pound chicken breasts to even ¾-inch thickness between plastic wrap. Season both sides with smoked paprika, oregano, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add peppers and onions, cooking for 5 minutes until slightly softened but still crisp.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in marinara sauce and chicken broth, bringing to a gentle simmer.
- Nestle seasoned chicken into the pepper mixture.
- Top with mozzarella and Parmesan in an even layer.
- Bake for 25-30 minutes until chicken reaches 165°F internal temperature.
Cooking Tips:
- Room temperature chicken cooks more evenly – take it out of the fridge 20 minutes before cooking.
- Use a cast-iron skillet for the best results and beautiful presentation.
- Don’t move the chicken while it’s baking – this helps create a nice cheese crust.
- Let the dish rest for 5 minutes after baking to help the juices redistribute.
- If the cheese browns too quickly, tent with foil during the last 10 minutes.
- For extra flavor, add a splash of white wine with the chicken broth.
Storage and Serving Suggestions:
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in a 350°F oven until warmed through, about 15 minutes.
Serve over:
- Crusty Italian bread
- Cooked pasta
- Cauliflower rice for a low-carb option
- Roasted potatoes
- Fresh arugula salad
