Fiesta Baked Chicken with Peppers and Salsa
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Entrees A colorful and easy weeknight meal featuring tender chicken breasts topped with sautéed bell peppers, onions, picante sauce, and melted cheddar cheese. This Mexican-American inspired dish bakes to bubbling perfection for a crowd-pleasing dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour 10 mins | None | 6-8 servings |
🔪 Key Equipment
- Large baking pan
- Skillet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 to 8 | Chicken Breasts | bone-in or boneless |
| 1 | Green Bell Pepper | sliced |
| 1 | Yellow Bell Pepper | sliced |
| 1 | Red Bell Pepper | sliced |
| As needed | Purple Onion | sliced |
| 1 jar | Picante Sauce | standard size |
| 1 cup | Cheddar Cheese | shredded |
| To taste | Salt | for seasoning |
| As needed | Butter | for greasing pan |
Instructions
Step 1: Prep and Season
- Preheat oven to 375°F (190°C). Grease a large baking pan with butter.
Step 2: Assemble Chicken and Vegetables
- Place the 6 to 8 chicken breasts in the buttered baking pan.
- Season the chicken lightly with salt and let it set for a few minutes.
- In a skillet, sauté the 1 green bell pepper, 1 yellow bell pepper, and 1 red bell pepper. Add some sliced purple onion and continue to sauté until tender-crisp.
- Spread the pepper and onion mixture evenly over the chicken breasts.
- Cover everything thoroughly with the 1 jar picante sauce.
Step 3: Bake and Melt
- Bake at 375°F for approximately 1 hour, or until the chicken is cooked through and juices run clear.
- Top the dish with 1 cup cheddar cheese and return to the oven for 5 to 10 minutes, until the cheese is completely melted and bubbly.
💡 Make-Ahead & Storage: Store leftover baked chicken in an airtight container in the refrigerator for up to 3 to 4 days.
Original Recipe Scan
