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Chicken with Roasted Red Peppers


"Marinated chicken breasts are first browned, then quickly broiled with a topping of roasted red bell peppers and mozzarella."
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4 h 25 m servings 579 cals
Original recipe yields 4 servings (4 chicken breasts)


  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 41.3 g
  • 63%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 2583 mg
  • 103%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the chicken breasts into a 1-gallon plastic zipper bag; pour in the Italian dressing. Squeeze air out of the bag, and seal. Refrigerate 4 to 6 hours to marinate.
  2. Pour the dressing into a large skillet over medium heat, and bring to a boil. Lay the chicken pieces into the dressing, and cook until the dressing reduces and the chicken is lightly browned, about 10 minutes per side.
  3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil; place the chicken breasts onto the foil-lined sheet. Place a generous layer of roasted red peppers on each chicken breast; top with a slice of cheese. Broil the chicken until the cheese is browned and bubbling, 1 to 2 minutes.

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Read all reviews 13
  1. 17 Ratings

Most helpful positive review

We really enjoyed this; it was easy to make as well with common ingredients. I used the Italian Dressing Mix recipe by Debby from this site. I only had shredded mozzerella on hand, so that is wh...

Most helpful critical review

Followed the directions but it had a very vinegary taste to it. Maybe it was the dressing (paul newman's italian) I used but it really wasn't very good.

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Most positive
Least positive

We really enjoyed this; it was easy to make as well with common ingredients. I used the Italian Dressing Mix recipe by Debby from this site. I only had shredded mozzerella on hand, so that is wh...

I make a similar recipe but with spinach and everyone loves it. I marinate the chicken in robust italian dressing. Fry in pan, then put the roasted red peppers, cooked spinach, and moz cheese ...

I'm giving this recipe five stars because I think it would be heavenly if not for my mistake. Make sure you get roasted red peppers in water NOT in brine. Way to salty and vinegary for my tast...

Thanks for a great recipe, Darla! My husband and I both enjoyed it very much. It was simple and fun to make. For the marinade, I used bottled Kraft Zesty Italian Dressing. It worked so well ...

I used Zesty Fat free Italian dressing as that was what I had on hand!! Great recipe, I have baked mine before but never tried doing it in the skillet!! Tasted wonderful!

Good quick recipe. It also works without marinating the chicken if you use thin sliced chicken breasts and monterrey jack, colby or cheddar cheese.

Very Tasty!! I needed something to go with my couscous (was trying it for the first time) and this went great.

I make a similar recipe I made up myself. I do not use dressing. I pan fry chicken tenders in olive oil with Cavender's greek seasoning on them in a cast iron skillet. When done I add one jar of...

Wow excellent! I used zesty italian dressing and shredded cheese because thats all I had but it turned out great!