Ingredients

For the Chicken Mixture

• 2 lbs (900 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 large onion, sliced
• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Creamy Cheese Layer

• 4 oz (115 g) cream cheese, softened
• ½ cup (120 ml) sour cream
• ½ cup (120 ml) heavy cream
• 1 cup (100 g) shredded cheddar cheese
• ½ cup (50 g) grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh parsley, chopped

For the Topping

• 1½ cups (170 g) shredded mozzarella cheese
• ½ cup (50 g) shredded cheddar cheese
• Fresh parsley or basil for garnish

Equipment

• Large skillet
• 9×13-inch (23×33 cm) baking dish
• Mixing bowls
• Wooden spoon
• Oven

Instructions

Step 1: Prepare the Oven

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.

Step 2: Cook the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken pieces and cook for 5–7 minutes, stirring occasionally, until lightly browned.
3. Season with salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and Italian seasoning.
4. Remove chicken from the skillet and set aside.

Step 3: Sauté the Peppers

1. In the same skillet, add sliced onions and bell peppers.
2. Cook for 5–6 minutes until slightly softened.
3. Add minced garlic and cook for another 30 seconds until fragrant.

Step 4: Make the Creamy Cheese Sauce

1. In a bowl, mix together:
   • Cream cheese
   • Sour cream
   • Heavy cream
   • Cheddar cheese
   • Parmesan cheese
   • Dijon mustard
   • Fresh parsley
2. Stir until smooth and creamy.

Step 5: Assemble the Bake

1. Add the cooked chicken and sautéed peppers to the baking dish.
2. Pour the creamy cheese mixture over the top.
3. Stir gently until everything is evenly coated.
4. Sprinkle mozzarella and cheddar cheese evenly over the surface.

Step 6: Bake

1. Bake uncovered for 25–30 minutes until:
   • The cheese is melted and golden.
   • The chicken is fully cooked.
   • The sauce is bubbling.
2. For an extra golden top, broil for 2–3 minutes at the end.

Step 7: Serve

Let the bake rest for 5 minutes before serving. Garnish with fresh parsley or basil.

Flavor Variations

Spicy Chicken & Pepper Bake

Add jalapeños, cayenne pepper, or hot sauce for extra heat.

Mexican-Style Bake

Add taco seasoning, black olives, and Monterey Jack cheese.

Bacon Cheddar Version

Mix in crispy bacon pieces and use extra cheddar cheese.

Mushroom Chicken Bake

Add sautéed mushrooms for a richer, earthy flavor.

Mediterranean Version

Use feta cheese, oregano, spinach, and olives instead of cheddar.

Serving Suggestions

Serve with:

• Cauliflower rice
• Roasted vegetables
• Green salad
• Garlic bread
• Zucchini noodles
• Mashed cauliflower
• Steamed broccoli

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months.
• Reheating: Warm in the oven or microwave until heated through.

Chef’s Tips

• Use chicken thighs for a juicier and more flavorful result.
• Cut chicken into evenly sized pieces so it cooks uniformly.
• Allow cream cheese to soften before mixing for a smoother sauce.
• Freshly shredded cheese melts better than pre-shredded varieties.
• Let the bake rest before serving so the creamy sauce thickens.

Approximate Nutrition (Per Serving)

• Calories: 520
• Fat: 36 g
• Protein: 45 g
• Total Carbohydrates: 10 g
• Fiber: 2 g
• Net Carbohydrates: 8 g
• Sugar: 5 g
• Sodium: 760 mg