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Lisa's Easy Chicken

Lisa's Easy Chicken

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Lisa Williams

I made this recipe with what was left in the fridge at college. It turned out a big success and everyone loves it! The tomatoes reduce to make a juice that's heavenly with crusty bread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1810 mg
  • 72%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish.
  3. Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken.
  4. Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.
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Nancy in Texas

This chicken is amazing! It is one of those recipes that I thought would be good, but it ended up tasting better than I thought it would. I made it exactly as written. The seasonings were perfect, the chicken breasts were moist and tender. My husband loved it! It would be perfect for guests, since the prep work can be done in advance, then it can be put in the oven and left alone. Fantastic!


Great recipe. Easy and tasty. Even the kids liked it and that says A LOT! I didn't have fresh tomatoes or peppers on hand so I used sun-dried tomatoes and frozen pepper strips. Cut the black pepper to 1/2 teaspoon for the kids. It was the perfect amount of spice for them. Worked very well! Will be making this again.


This dish is quite good, however, I made it according to directions the first time and found it to be way too peppery. I will cut the black pepper down to 1/2 tsp. next time. Also followed others suggestion of switching garlic salt for garlic powder and glad I did, otherwise may have been too salty. I would also suggest using a small to medium red onion as in my dish the onion was slightly overpowering.