Creamy Baked Sweet Pepper Chicken with Golden Cheese Crust Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken and peppers into uniform pieces so they cook evenly.

Use a sharp knife to slice through the cheese crust cleanly when serving. If you prefer a spicier dish, add a pinch of red pepper flakes to the chicken mixture.

The béchamel sauce can be made ahead and kept in the refrigerator for up to 2 days. Reheat gently before using.

If the sauce thickens too much, whisk in a splash of milk to loosen it. This casserole is best served fresh, but leftovers are delicious reheated.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms with the chicken and peppers for an earthy flavor. Add them after the chicken browns, and cook until they release their liquid and begin to caramelize.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño to the chicken mixture for extra heat. If you like it smoky, use smoked paprika in place of some of the thyme.
• Vegetarian Version: Replace the chicken with 12 oz diced firm tofu or a can of chickpeas. Sauté the tofu until golden, then proceed with the recipe. The béchamel and cheese make it hearty.
• Herb Variation: Swap the dried thyme for 1 tablespoon fresh thyme leaves or 1 teaspoon dried oregano. Add a bay leaf to the béchamel while it simmers, then remove it before pouring.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the baked casserole in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until hot and bubbly. Microwave on medium power for 2-3 minutes, stirring halfway.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

The cheese crust may soften upon reheating, but the flavors will remain delicious.

Assemble the casserole up to a day in advance, cover, and refrigerate.

When ready to bake, allow extra time (about 10 minutes) since the dish starts cold. The béchamel can also be made ahead and stored separately.

Serving ideas

Serve this casserole warm, straight from the oven, with a simple green salad or crusty bread to soak up the creamy sauce. It’s a complete meal on its own, but pairs well with roasted vegetables or rice.

For a lighter side, serve with steamed green beans or a cucumber-tomato salad. The casserole is rich and satisfying, so a light side balances it nicely. Garnish with extra parsley for a fresh finish.

Frequently asked questions

Recipe card

Creamy Baked Sweet Pepper Chicken with Golden Cheese Crust

Prep 20 minCook 25 minTotal 45 minServes 6

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 green bell peppers, diced
• 1 red kapya pepper, diced (or red bell pepper)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried thyme
• 1 tbsp red pepper paste
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/8 tsp ground nutmeg
• 1 1/2 cups shredded kaşar cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breast and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, green peppers, red kapya pepper, salt, black pepper, and dried thyme. Continue to cook, stirring, until the vegetables are softened and the chicken is cooked through, about 5 more minutes. Stir in the red pepper paste and cook for 2 minutes. Transfer the chicken and pepper mixture to a 9x13-inch baking dish and spread into an even layer.
2. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk, a little at a time, until smooth. Add the nutmeg and salt to taste. Continue to cook, whisking, until the sauce thickens and comes to a gentle simmer, about 5 minutes. It should coat the back of a spoon.
3. Pour the béchamel sauce evenly over the chicken and pepper mixture in the baking dish. Sprinkle the shredded kaşar cheese over the top, covering completely. Bake in the preheated oven at 400°F (200°C) for 25 minutes, or until the sauce is bubbly and the cheese is blistered and golden brown.
4. Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley. Slice into squares and serve warm, scooping up the creamy béchamel and chicken with each portion.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

18 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.