Baked Chicken and Peppers Casserole is a simple, one-dish meal that belongs in your weekly dinner rotation. A straightforward spice blend combines with chicken, bell peppers, and onions, all baked together until bubbly and golden.
Best part: it’s easy to prepare and can be on the table in under 30 minutes when you keep prep tight.
If you love working with whole chicken breasts, this casserole is another versatile option. It’s a reliable favorite that’s easily adapted to what you have on hand, and I keep sharing variations so you always have fresh ideas for dinner.
Why you’ll love this Baked Chicken and Peppers Recipe
This recipe uses a handful of everyday ingredients and a quick homemade seasoning blend, though you can use a store-bought taco or fajita seasoning if you’re short on time. Making the seasoning at home lets you control salt and spice levels to suit your family’s tastes.
One-pan meals like this are ideal for busy weeknights—minimal cleanup, maximum flavor.
Ingredients in Chicken and Peppers Casserole
- chicken breasts – boneless, skinless, cut into bite-sized pieces. Boneless skinless chicken thighs work well as a substitute.
- olive oil – or vegetable or canola oil.
- seasoning blend – garlic powder, onion powder, dried minced onion, smoked paprika, ground cayenne (optional), and ground black pepper.
- sweet bell peppers – I used red and yellow for color, but use whatever you have.
- sweet onion – any variety (yellow, white, or red) will work.
- cream cheese – full-fat, softened and cut into cubes.
- shredded cheese – Colby Jack was used here, but cheddar, mozzarella, Monterey Jack, or a blend are all good choices.
Tips and Recipe Variations
- Use any color bell peppers you prefer; green peppers are often the least expensive.
- Choose the cheese that suits your family: mozzarella for mild melting, cheddar or Colby Jack for flavor, Monterey Jack for a touch of heat, or a smoked cheese for added depth.
- If possible, shred your own cheese—freshly shredded melts better than pre-shredded—but pre-shredded works fine when you need convenience.
Baked Chicken and Peppers recipe for two
The full recipe makes 8 servings. To serve fewer people, halve the ingredients and bake in a smaller dish. Freeze any portion you won’t eat right away for a quick future meal.
For a faster shortcut, replace the homemade seasoning with 1 teaspoon of taco seasoning or fajita seasoning.
Leftovers are versatile—serve with rice, pasta, or cauliflower rice, or use them as a topping for salads or in wraps.
Recipe Shortcuts
Use chicken tenderloins to reduce prep time since they require less trimming. Look for pre-cut peppers and onions in the produce aisle to save chopping time. Substitute the homemade spice mix with 2 tablespoons of commercial taco or fajita seasoning if desired.
To Make as a Freezer meal
To prep ahead, combine raw chicken, oil, spices, peppers, and onions in a zip-top plastic bag, remove excess air, and massage to coat everything evenly. Refrigerate for a few hours or freeze for 2–3 months. Thaw in the refrigerator overnight, add cream cheese before baking, and proceed with the recipe. (Note: avoid freezing the cream cheese with the raw mix.)
How to meal prep this ahead of time:
Dice the chicken and slice the peppers and onions, then store them together in the refrigerator in a covered bowl. Mix the seasoning separately and add it when you’re ready to combine everything for baking.
What to serve with Baked Chicken and Peppers
Serve with rice, pasta, or cauliflower rice and a simple side salad. You can also wrap the mixture in flour or whole-grain tortillas for handheld dinners.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in the oven or microwave until warmed through.
More delicious chicken recipes
Try other simple sheet-pan and baked chicken options to keep weeknight dinners interesting.
If you make this Baked Chicken and Peppers Casserole, leave a review or comment to share how it turned out—I’d love to hear your feedback!
Recipe
Baked Chicken and Peppers Casserole
Deanne Frieders | This Farm Girl Cooks
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Ingredients
- 2 pounds boneless skinless chicken breasts cut into bite size pieces
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon minced dried onion
- 1 teaspoon smoked paprika
- ⅛ teaspoon ground cayenne pepper optional
- ½ teaspoon ground black pepper
- 1 red bell pepper seeded and sliced
- 1 yellow pepper seeded and sliced
- 1 small sweet onion sliced
- 8 ounces cream cheese softened to room temperature and cut into cubes
- 2 cups shredded Colby Jack cheese
Method
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Preheat oven to 400°F. Grease a 9×13-inch casserole dish with nonstick spray and set aside.
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Place the cubed chicken in a large bowl, add the olive oil, and toss to coat.
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In a small bowl, combine garlic powder, onion powder, minced dried onion, smoked paprika, cayenne (if using), and ground black pepper.
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Sprinkle the seasoning over the chicken and mix until evenly coated.
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Add the sliced peppers and onion and fold gently to coat with the seasoned chicken.
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Add the cubed cream cheese to the mixture and distribute evenly.
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Transfer the mixture to the prepared baking dish and spread into an even layer.
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Sprinkle the shredded Colby Jack cheese over the top.
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Bake for 20–25 minutes, or until the cheese is golden and the chicken reaches an internal temperature of 165°F.
Farm Girl Tips
To Make as a Freezer Meal:
Combine chicken, oil, spices, peppers, and onions in a large freezer bag, remove as much air as possible, and massage to coat. Do not add cream cheese before freezing. Freeze flat for up to 3 months. Thaw in the refrigerator overnight, add cream cheese, and bake as directed.
Nutrition
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