Chicken with Roasted Red Peppers

Chicken with Roasted Red Peppers


"Marinated chicken breasts are first browned, then quickly broiled with a topping of roasted red bell peppers and mozzarella."


4 h 25 m servings 579 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 41.3 g
  • 63%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 2583 mg
  • 103%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the chicken breasts into a 1-gallon plastic zipper bag; pour in the Italian dressing. Squeeze air out of the bag, and seal. Refrigerate 4 to 6 hours to marinate.
  2. Pour the dressing into a large skillet over medium heat, and bring to a boil. Lay the chicken pieces into the dressing, and cook until the dressing reduces and the chicken is lightly browned, about 10 minutes per side.
  3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil; place the chicken breasts onto the foil-lined sheet. Place a generous layer of roasted red peppers on each chicken breast; top with a slice of cheese. Broil the chicken until the cheese is browned and bubbling, 1 to 2 minutes.
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  1. 15 Ratings


We really enjoyed this; it was easy to make as well with common ingredients. I used the Italian Dressing Mix recipe by Debby from this site. I only had shredded mozzerella on hand, so that is wh...

I make a similar recipe but with spinach and everyone loves it. I marinate the chicken in robust italian dressing. Fry in pan, then put the roasted red peppers, cooked spinach, and moz cheese ...

I'm giving this recipe five stars because I think it would be heavenly if not for my mistake. Make sure you get roasted red peppers in water NOT in brine. Way to salty and vinegary for my tast...