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SUMMER CHICKEN BAKE with Bell Peppers, Cajun seasoning, Cream Cheese, and Cheddar

SUMMER CHICKEN BAKE with Bell Peppers, Cajun seasoning, Cream Cheese, and Cheddar

Moist and juicy chicken breasts seasoned with a homemade Cajun spice blend, baked on a bed of bell peppers and topped with creamy cream cheese and melted cheddar. A simple, flavorful, and satisfying one-pan meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

Cajun Seasoning
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
Chicken Bake
  • 2 small bell peppers thinly sliced (or use mini sweet peppers)
  • 4 small chicken breasts
  • 4 cloves garlic minced
  • 6 oz cream cheese cold, refrigerated, and sliced into 8 slices
  • 1/2 cup cheddar cheese shredded

Method
 

Instructions
  1. In a small bowl, combine all the Cajun seasoning ingredients: paprika, cayenne pepper, oregano, thyme, and salt. Mix well.
  2. Preheat your oven to 375°F (190°C).
  3. Arrange the thinly sliced bell peppers evenly on the bottom of a casserole dish.
  4. Place the chicken breasts on top of the bell peppers. This allows the peppers to cook underneath the chicken.
  5. Generously sprinkle the Cajun seasoning mixture all over the chicken breasts. You don't need to use all of the seasoning if you prefer less spice.
  6. Sprinkle the minced garlic over the seasoned chicken breasts.
  7. Top each chicken breast with 2 slices of the cold cream cheese.
  8. Evenly distribute the shredded cheddar cheese over the cream cheese on each chicken breast.
  9. Bake uncovered in the preheated oven for 20-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Cooking time may vary depending on the thickness of the chicken breasts.
  10. For a golden-brown finish, you can broil the chicken for 1-2 minutes at the end, watching carefully to prevent burning.
  11. To serve, carefully scoop the cooked bell peppers from underneath the chicken and arrange them around the chicken breasts on plates.

Notes

The cooking time will vary based on the thickness of your chicken breasts. Store any leftovers in an airtight container in the refrigerator for up to 3 days.