Roasted Red Pepper Chicken Bake
Our family loves this baked chicken breast with roasted red peppers and basil, all gently cooked in a citrus broth. I’m always on the hunt for new ways to cook chicken breasts, and this recipe is a perfect fit! A pantry staple in our home is always a jar of roasted red peppers. They’re so versatile, colorful, and packed with flavor, making them perfect for everything from salads and sandwiches to dips and casseroles. In fact, one of those jars inspired the creation of this recipe. Their bright red color makes the dish truly pop! Beyond the peppers, we add fresh basil, orange juice, lemon juice, and garlic. This casserole comes together in minutes and is fantastic served with cilantro lime rice, cooked quinoa, or mashed cauliflower, all of which are great for soaking up the delicious cooking liquid. Key Ingredients Chicken Breasts: I use skinless, boneless chicken breasts in this recipe. They work perfectly, staying incredibly juicy because they gently simmer in the citrus broth, almost like poached chicken. Roasted Red Peppers: For convenience, jarred roasted red peppers are a great option. However, if you’re feeling ambitious, you can certainly roast your own (we show you how in our roasted red pepper hummus recipe!). Garlic: We only need one clove, but it perfumes the citrus broth nicely. Orange and Lemon Juice: If you can, use freshly squeezed orange and lemon juice. They will be less sweet. Basil: I love the pop of red from the peppers and the pop of green from fresh basil. It also perfumes the citrus broth, making this a super summery chicken dish. I love it. Butter: This recipe is really light on its feet (and totally works as a high-protein chicken recipe, by the way!). A small amount of butter adds just enough fat to give the citrus broth a wonderfully silky texture. It truly transforms the broth without making the dish heavy. Chicken Breasts: I use skinless, boneless chicken breasts in this recipe. They work perfectly, staying incredibly juicy because they gently simmer in the citrus broth, almost like poached chicken. Roasted Red Peppers: For convenience, jarred roasted red peppers are a great option. However, if you’re feeling ambitious, you can certainly roast your own (we show you how in our roasted red pepper hummus recipe!). Garlic: We only need one clove, but it perfumes the citrus broth nicely. Orange and Lemon Juice: If you can, use freshly squeezed orange and lemon juice. They will be less sweet. Basil: I love the pop of red from the peppers and the pop of green from fresh basil. It also perfumes the citrus broth, making this a super summery chicken dish. I love it. Butter: This recipe is really light on its feet (and totally works as a high-protein chicken recipe, by the way!). A small amount of butter adds just enough fat to give the citrus broth a wonderfully silky texture. It truly transforms the broth without making the dish heavy. Find the full recipe with measurements below. Initially, I referred to this as a chicken casserole since we’re using a casserole dish, but I realized that might be confusing, as casseroles are typically heartier than this light and summery dish. Whatever we call it, you’ll line up sliced chicken breasts, alternating them with roasted red peppers and basil, then pour over your citrus broth and bake. You can see how in our photo above. So easy, and that liquid you see around the chicken is pure gold! Don’t leave it behind. It’s great over rice or just slurped with a spoon. Roasted Red Pepper Chicken Bake PREP 15 mins COOK 30 mins TOTAL 45 mins PREP 15 mins COOK 30 mins TOTAL 45 mins Our family is always on the hunt for new and interesting ways to cook chicken breasts, and this baked chicken with roasted red peppers, basil, and citrus is a perfect fit. The chicken slowly braises in a mixture of orange and lemon juice, which keeps it nice and juicy, preventing it from drying out. The cooking liquid is also quite delicious spooned over the chicken for serving. I especially love this over rice, like our cilantro lime rice. 4 Servings You Will Need 1 ½ pounds boneless, skinless chicken breasts 1 (12oz) jar roasted red peppers 1 garlic clove, minced 1/2 cup (120ml) orange juice, freshly squeezed is best 1/4 cup (60ml) fresh lemon juice 1 bunch fresh basil, leaves picked off the stems 2 tablespoons butter Salt and fresh ground black pepper Directions 1Prepare oven and baking dish: Preheat the oven to 350°F (177°C) and set aside a 2-quart baking dish. 2Prepare the chicken: Slice each chicken breast, on an angle, into 1-inch slices and season all over with salt and pepper. 3Prepare the peppers: Open the jar of roasted red peppers, drain the liquid, and then cut the peppers into smaller chunks, similar in size to basil leaves. 4Assemble the casserole: Scatter minced garlic in the bottom of the baking dish. Pour half of the orange juice and half of the lemon juice mixture over the garlic. 5Starting in one corner of the baking dish, alternate chicken slices with pieces of roasted red pepper and basil leaves, then pour the remaining orange and lemon juice over the chicken. Cut the butter into small squares, then scatter them over the chicken. 6Bake the casserole: Bake the chicken until a thermometer inserted into the chicken reads 165°F, 20 to 30 minutes. 7Serve the chicken over mashed potatoes, with rice, or vegetables. There will be lots of extra cooking liquid to spoon over the chicken. 1Prepare oven and baking dish: Preheat the oven to 350°F (177°C) and set aside a 2-quart baking dish. 2Prepare the chicken: Slice each chicken breast, on an angle, into 1-inch slices and season all over with salt and pepper. 3Prepare the peppers: Open the jar of roasted red peppers, drain the liquid, and then cut the peppers into smaller chunks, similar in size to basil leaves. 4Assemble the casserole: Scatter minced garlic in the bottom of the baking dish. Pour half of the orange juice and half of the lemon juice mixture over the garlic. 5Starting in one corner of the baking dish, alternate chicken slices with pieces of roasted red pepper and basil leaves, then pour the remaining orange and lemon juice over the chicken. Cut the butter into small squares, then scatter them over the chicken. 6Bake the casserole: Bake the chicken until a thermometer inserted into the chicken reads 165°F, 20 to 30 minutes. 7Serve the chicken over mashed potatoes, with rice, or vegetables. There will be lots of extra cooking liquid to spoon over the chicken. Adam and Joanne's Tips Roasted peppers: One 12-ounce jar of roasted red peppers usually contains 1 very large or 2 medium peppers. To learn how to roast them yourself, refer to our roasted red pepper hummus recipe for tips. Nutrition facts provided are estimates. Roasted peppers: One 12-ounce jar of roasted red peppers usually contains 1 very large or 2 medium peppers. To learn how to roast them yourself, refer to our roasted red pepper hummus recipe for tips. Nutrition facts provided are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 286 / Total Fat 10.5g / Saturated Fat 4.6g / Cholesterol 139.4mg / Sodium 370.3mg / Carbohydrate 6.9g / Dietary Fiber 1g / Total Sugars 4.6g / Protein 39.2g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us