Creamy Cheesy Broccoli Pepper Chicken Bake
This Creamy Cheesy Broccoli Pepper Chicken Bake features juicy seasoned chicken breasts baked with tender broccoli, sweet red bell pepper, and a rich garlic-Parmesan cream sauce. Topped with melted mozzarella and cheddar, this comforting casserole is baked until bubbly and finished with a golden cheese topping.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set it aside.
- Pat the chicken breasts dry with paper towels. Season them evenly with garlic powder, Italian seasoning, paprika, onion powder, salt, and black pepper. Give the seasonings a gentle rub so every piece is nicely coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 2–3 minutes per side. You’re not trying to cook it completely yet—just give the outside a beautiful light-golden crust. Transfer the chicken to your prepared baking dish.
- Arrange the broccoli florets and sliced red bell pepper around the chicken. Try to spread everything evenly so the vegetables can mingle with the creamy sauce as they bake.
- Return the skillet to medium heat and melt the butter. Add the minced garlic and cook for about 30 seconds, stirring until fragrant. Pour in the chicken broth, followed by the heavy cream. Stir everything together and let it gently simmer for 2–3 minutes.
- Reduce the heat to low and gradually stir in the Parmesan cheese. Keep stirring until it melts into the cream and creates a smooth, velvety sauce. Taste and add a little extra salt or black pepper if needed.
- Pour the warm garlic-Parmesan sauce evenly over the chicken, broccoli, and peppers. Scatter the mozzarella and cheddar over everything. Don’t worry about making it too perfect—a few pockets of extra cheese make the finished casserole even better.
- Bake uncovered for 20–25 minutes, or until the chicken is completely cooked and reaches an internal temperature of 165°F (74°C). The broccoli should be tender, the peppers softened, and the cheese beautifully melted.
- For that tempting browned and bubbly finish, switch the oven to broil for 2–3 minutes. Stay nearby and watch carefully. Cheese can go from perfectly golden to overly browned surprisingly quickly. Let the casserole rest for about 5 minutes after removing it from the oven.
Notes
Sear the chicken for 2–3 minutes per side before baking to develop a light golden crust. Simmer the garlic cream sauce for 2–3 minutes and stir in the Parmesan over low heat until smooth. Bake uncovered for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Broil for another 2–3 minutes for a golden top, watching carefully. Rest for 5 minutes before serving.