Mushroom and Bell Pepper Chicken Breasts


(4 votes) 4 4

A fun and easy entree I threw together with what was in my pantry. I make this a lot, now that the rave reviews have come in from family, friends and neighbors! Makes great sandwiches the next day with melted cheese on toasted bread, using ranch dressing on the bread, spread thinly! You can also use your own variations and it'll come out just as grand, I'm sure!

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Tucson, AZ


  • 2-3 boneless, skinless chicken breasts, thawed if frozen
  • 3/4 C. Zesty Italian dressing
  • 1/4 C. olive oil
  • 1 jar canned mushrooms
  • 2-3 roasted red bell peppers, cut or torn into pieces
  • 1 Tbs. basil, dried and crumbled well
  • 1 Tbs. oregano, dried and crumbled well
  • Pinch of kosher salt and ground black pepper

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Place chicken breasts in container, pour over Italian dressing, then use olive Oil to cut the vinegary taste of the dressing. Place the mushrooms and a few torn pieces of roasted red bell peppers on top of chicken breasts. Then add the seasonings. Allow to marinate anywhere from 4 hours to overnight (best way) so the flavors can marry well.Preheat oven to 350 degrees and place the chicken with mushrooms and bell peppers on a foil lined tray or pan, leaving dressing behind. Bake for 35-40 minutes, depending upon how thick the breasts are. If you need to cook for an extra 5 minutes, don't worry, they'll still come out moist and so tasty you'll have them thinking they're at a gourmet dinner!I serve with Jasmine rice and peas cooked in chicken broth, butter, with a bit of salt/pepper at the end. Like I said above, everyone thought they'd died and gone to heaven! I'm not bragging, I did this almost by mistake, just using what was in my fridge and pantry. It's so easy, Please try it and let me know what you think of it! I promise, it's foolproof, as long as you cut the dressing with the olive oil, it'll come out great!

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