Recipe by 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."
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chopped fresh parsley
chopped fresh chives
ground black pepper
Old Bay® Seasoning
skinless, boneless chicken breast halves
green bell peppers, chopped
red onion, chopped
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!
This was an OK dish. I thought it had to much salt in it. If I make this dish again, I will use less OLD BAY seasoning and seasoned salt. The tomatoes, onions, and green peppers were very good though.
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.
Certainly five stars for being easy! Mindless and quick to get in the oven with very little clean-up (particularly if you have the clever habit of lining your baking pan with foil and just tossing it afterwards!). I enjoyed this and while I wouldn't call it extraordinarily delicious it was light, tasty and satisfying. I didn't add the tomatoes because I wanted the chicken to brown and the peppers and onions to roast. I kind of smooshed the chicken between the palms of my hands to even out the thickness, then baked it for 30 minutes at 375 degrees with the vegetables alongside of, not on top of, the chicken - again, so the chicken could brown. Also, I used a multi-purpose seasoning blend rather than the Old Bay. I served this with Pasta Pancetta from this site and some grilled zucchini.
I've been meaning to rate this recipe for a while now, it was grrrrrrrrrrrrrt. The only thing we did different was use garlic powder and used one green pepper and one red. We love this and make it a couple of times a month. Thanks for a great post.
Mmmmmm! 'Like a good restaurant-quality dish. I plan to serve it in flour tortillas next time, but the sauce was soooo delicious I'll come up with a use for it. Very good!
For simplicity five stars, for healthy meal five stars! I've been in a cooking slump this week and found this recipe in my box, since I had everything except fresh parsley, I whipped it up for the husband and I. I didn't add garlic salt, just powder since I watch my salt intake, and dried parsley. My chicken breast weren't real big and the dish was done in 50 minutes. The chicken was very tender and the veggies were fantastic. Next time I'll rub the seasoning mix on the chicken and let it sit for a few hours so the flavor has time to work into the meat.
* Percent Daily Values are based on a 2,000 calorie diet.
Lisa's Easy Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 78
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