Three-Cheese Chicken Parmesan with Bell Peppers

1. Preheat your oven to 375°F.

2. Season chicken breasts with salt and pepper. Dredge them first in flour, dip into beaten eggs, and then coat with a mixture of the breadcrumbs and 1/2 cup Parmesan cheese.

3. In a large skillet, heat olive oil over medium-high and fry the chicken until golden brown, about 2-3 minutes per side. Transfer to a baking dish.

4. Spoon the marinara sauce evenly over the chicken. Scatter the sliced bell peppers on top.

5. Combine mozzarella, provolone, and a little extra Parmesan in a bowl, then sprinkle this cheesy blend over the peppers.

6. Bake for 20-25 minutes or until the cheese is bubbly and the chicken is cooked through.

7. Garnish with fresh basil before serving, if you like a little herby brightness to your dish.

– Feel free to swap out the types of cheeses to fit your family’s tastes; a bit of sharp cheddar can add a nice kick.
– If you’re serving picky eaters, you can separate a portion of the dish before adding bell peppers.
– For a gluten-free option, almond flour and gluten-free breadcrumbs will make sure everyone’s included in this meal without skimp or compromise in flavor.
– Remember, a meat thermometer is your best friend for ensuring the chicken is perfectly cooked to 165°F without any guesswork.
– Make a little extra, because this dish is even more delightful the next day when the flavors have had time to mingle and deepen.