Herb-infused Chicken & Bell Peppers Casserole
INGREDIENTS:
4 boneless, skinless chicken breasts
2 bell peppers (any color), sliced
1 onion, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
Salt and pepper to taste
1 cup chicken broth
1 tablespoon olive oil
1 cup shredded cheese (cheddar or mozzarella works well)
INSTRUCTIONS:
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, thyme, rosemary, and oregano.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers, onion, and minced garlic. Cook until the vegetables are softened, about 5-7 minutes.
Spread the cooked vegetables evenly in the bottom of a casserole dish.
Place the browned chicken breasts on top of the vegetables.
Pour chicken broth over the chicken and vegetables in the casserole dish.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
Remove the foil from the casserole dish, sprinkle shredded cheese over the top of the chicken, and return to the oven. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
