Baked Chicken with Peppers and Mushrooms
Baked chicken with peppers, onions and mushrooms is a 30 minute dinner recipe using chicken thighs and a sprinkle of cheese for the juiciest baked chicken ever!
Baked chicken with peppers, onions and mushrooms is a 30 minute dinner recipe using chicken thighs and a sprinkle of cheese for the juiciest baked chicken ever!
- 1 medium onion finely chopped
- ground black pepper to taste
- 1 tbsp coconut or avocado oil
- 1 large garlic clove grated
- 2 large bell peppers chopped
- 1/2 tsp himalayan pink salt
- 3 lbs chicken breasts or thighs, boneless & skinless
- 10 brown mushrooms or 2 portobellos chopped
- 1 cup hard cheese like mozzarella or marble shredded
- Carbohydrate 2.71434733333333 g
- Cholesterol 0 mg
- Fat 0.095995 g
- Fiber 0.94456169226567 g
- Protein 0.50396 g
- Saturated Fat 0.0323227 g
- Serving Size 1 1 serving (328g)
- Sodium 17980.2759783858 mg
- Sugar 1.76978564106766 g
- Trans Fat 0.0237434666666667 g
- Calories 12 calories
Step-by-step
- Preheat oven to 425 degrees.
- Rinse chicken and if using breasts cut in half lengthwise.
- In a large baking dish, add chicken, garlic, salt and pepper.
- Mix well to coat evenly and spread in a single layer.
- Cover and bake for 20-25 minutes.
- Chicken is cooked when pale and surrounded by clear juices.
- In the meanwhile, preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat.
- Add onion and saute for a few minutes, stirring occasionally.
- Add mushrooms and saute for a few more minutes, stirring occasionally.
- Add bell peppers and saute for 5 more minutes, stirring.
- Remove chicken from the oven and turn broiler on High.
- Separate chicken a bit from each other and top each piece with vegetables (sprinkle around too) and top with cheese.
- Broil for 5 minutes or until cheese is melted.
- Serve hot with rice, quinoa or veggies.
Dividing labor between the oven and a ceramic non-stick skillet requires exact synchronization, or the vegetables will over-soften while the poultry finishes rendering its juices. Set the oven to 425 degrees Fahrenheit immediately, ensuring the heating elements reach peak temperature before the baking dish goes inside. Boneless chicken breasts and thighs behave differently under high heat, requiring twenty to twenty-five minutes of covered baking until the meat turns pale and yields clear juices. While the protein bakes, heat a skillet on low-medium and add coconut or avocado oil to coat the surface evenly. Onions need a head start in the pan to soften without browning, followed by chopped brown mushrooms or portobellos that release their moisture slowly. Bell peppers join the skillet last, requiring precisely five minutes of stirring to maintain a slight structural resistance before moving to the baking dish. Pulling the dish out requires a transition to the broiler on High, creating the necessary heat gradient to melt shredded mozzarella or marble cheese within five minutes without scorching the dairy proteins. Using portobellos instead of brown mushrooms demands a one-to-one volumetric substitution, though portobellos must be chopped uniformly to match the cooking speed of the bell peppers. Cooked poultry stored in an airtight container remains safe for consumption within three to four days.
