Name: Summer Casserole Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; Salt and pepper, to taste; 1 small onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 cup cherry tomatoes, halved; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 cup chicken broth; 1 cup heavy cream; 1 cup shredded mozzarella cheese; Fresh basil leaves, for garnish; Cooked rice or crusty bread, for serving

Instructions

Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
In a large oven-safe skillet, heat olive oil over medium-high heat.
Brown the chicken on both sides until golden, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onions and sauté until translucent, about 3 minutes.
Add the minced garlic and bell peppers, and cook for another 2-3 minutes until the peppers start to soften.
Stir in the cherry tomatoes, oregano, and thyme, cooking for an additional 2 minutes.
Pour in the chicken broth and heavy cream, stirring to combine.
Place the browned chicken breasts back into the skillet, nestling them into the vegetable mixture.
Sprinkle the shredded mozzarella cheese over the top of the chicken and vegetables.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Once done, remove the skillet from the oven and let it rest for a few minutes before serving.
Garnish with fresh basil leaves and serve hot over cooked rice or with some crusty bread for a complete meal.

Ingredients

Instructions

Nutrition Facts

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