Vermont Cheese & Herb Chicken Bake
This comforting and flavorful Vermont Cheese & Herb Chicken Bake is a perfect weeknight dinner. Simple ingredients, rich cheese, and fresh herbs come together for a delicious, oven-baked main dish.
Equipment
- Baking Dish
- Skillet
Ingredients
Chicken
- 4 boneless, skinless chicken breasts approximately 6–8 oz each
Cheese & Dairy
- 1 1/2 cups shredded Vermont cheese preferably aged
- 1/2 cup heavy cream
Herbs & Aromatics
- 3 cloves garlic minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh parsley finely chopped
Vegetables
- 1 medium onion thinly sliced
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
Seasonings
- salt and pepper to taste
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes optional
Other Essentials
- 2 tbsp olive oil
- 1 lemon juiced
- 1/2 cup chicken broth
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish with olive oil.
- Pat chicken dry and season both sides with salt, pepper, smoked paprika, and red pepper flakes if using. Drizzle with olive oil and let marinate for 10 minutes.
- In a skillet over medium heat, sauté garlic in olive oil until fragrant (1 minute). Add onions and bell peppers and cook until softened and slightly caramelized (about 5 minutes).
- Arrange chicken in baking dish. Top with sautéed vegetables. Pour in heavy cream and chicken broth. Add lemon juice over top.
- Sprinkle shredded Vermont cheese and fresh herbs (thyme, rosemary, parsley) over the chicken and vegetables.
- Bake for 25–30 minutes, or until chicken is cooked through and cheese is golden. Broil for 2–3 minutes for a crispy top if desired.
- Let rest for 5 minutes before serving. Serve with salad, veggies, or crusty bread.
Notes
This dish is great for leftovers and reheats well. You can substitute other cheeses or herbs depending on what you have on hand.