In a rut with your weeknight chicken dinners? Spice things up but keep prep easy with this chicken recipe. You get the convenience of cooking the chicken and peppers in one dish, with the added flavor and fancy-ish feel from a thyme-cream cheese stuffing and colorful sweet peppers beneath.
Ingreadient
- 14 oz. mini sweet peppers, seeded, thinly sliced
- 1 (8-oz.) block cream cheese
- 2 Tbsp. fresh thyme leaves, plus more for serving
- Kosher salt
- Freshly ground black pepper
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 2 Tbsp. Cajun seasoning
- 2 oz. pepper Jack cheese, shredded
Direction
- Preheat oven to 375º. Layer peppers on the bottom of a 13" x 9" baking dish.
- Cut cream cheese block in half crosswise. Slice one half into 8 rectangular slices; set aside. Transfer remaining half to a small bowl. Add thyme; season with salt and pepper and stir to combine.
- On a cutting board, pat chicken dry. Cut a slit into thickest, long side of each breast, being careful not to cut all the way through. Stuff with cream cheese mixture, then tightly seal with your fingers. Sprinkle outside of chicken with Cajun seasoning.
- Arrange chicken on top of peppers in baking dish. Top each breast with reserved 2 slices cream cheese. Sprinkle with pepper Jack.
- Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 30 minutes.
- Arrange chicken on a platter. Spoon peppers and juices on top. Top with thyme leaves.
