Baked Chicken Casserole with Basil and Roasted Peppers

Make this easy baked chicken breast casserole recipe in under 45 minutes! Fresh basil, roasted red peppers, orange juice and lemon make this recipe a keeper. Jump to the Baked Chicken Casserole Recipe or read on to see our tips for making it.

Basil Baked Chicken Casserole Recipe with Roasted Peppers

We always have a jar of roasted red peppers in our pantry. We love how versatile, colorful and flavorful they are. We’ll often add them to salads, sandwiches, snacksdips and even casserole recipes. One of those jars was the inspiration for this easy baked chicken recipe. The bright red color of the peppers make the casserole jump of the table.

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How to Make This Chicken Casserole with Roasted Red Peppers and Basil

This casserole is very simple to make and jumps off the table.

How to Make Chicken with Roasted Red Peppers and Basil

Along with the peppers, we add fresh basil, orange juice, lemon juice, and garlic. The casserole comes together in minutes and is perfect served with a side of rice, mashed potatoes, or mashed cauliflower to soak up all the extra (and flavorful) cooking liquid.

Line up the chicken and basil

To make it, line up sliced chicken breast, jarred roasted red peppers and fresh basil leaves. Then pour in a mixture of orange and lemon juice. The juice keeps the chicken incredibly moist and makes such a delicious cooking liquid.

Then bake in the oven for about 30 minutes. See how there is still lots of liquid? That’s why we always serve with something that will soak it up — that liquid is pure gold!

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Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Baked Chicken Casserole with Basil and Roasted Peppers

  • PREP
  • COOK
  • TOTAL

This simple baked chicken recipe is perfect for busy nights. When you serve it think about serving with rice or mashed potatoes (vegetables work, too). The chicken is cooked in lots of cooking liquid made from orange juice, lemon juice and garlic, so when you serve the chicken you can spoon lots of that same cooking liquid over the chicken and any side dish. It’s delicious.

Makes 4 to 6 servings

You Will Need

1 1/2-pounds boneless, skinless chicken breasts

Salt and fresh ground black pepper

1 (12-ounce) jar roasted red peppers

1/2 cup (120 ml) orange juice

1/4 cup (60 ml) fresh lemon juice

1 garlic clove, minced

1 bunch fresh basil

2 tablespoons butter

Directions

  • Prepare Casserole
  • Heat oven to 350 degrees F.

    Slice each chicken breast on an angle into 1-inch slices and season with salt and pepper.

    Open jar of roasted red peppers, drain, and then cut the peppers into smaller chunks. (Try to make them the same size as the basil leaves).

    Scatter garlic in the bottom of a 2-quart baking dish. Pour half of the orange juice and half of the lemon juice mixture over garlic. Starting in one corner of the baking dish, alternate chicken slices with pieces of roasted red pepper and basil leaves then pour the remaining orange and lemon juice over chicken. Cut butter into small squares then scatter over chicken.

    • To Finish
    • Bake the chicken until the chicken is thoroughly cooked (if you have a thermometer, when inserted into the chicken, it should read 165 degrees F); 20 to 30 minutes. Serve chicken over mashed potatoes, rice or vegetables. There will be lots of extra cooking liquid to spoon over the chicken.

Adam and Joanne's Tips

  • One 12-ounce jar of roasted red peppers usually contain 1 very large or 2 medium peppers.

Recipe updated, originally posted June 2016. Since posting this in 2016, we have tweaked the recipe to be more clear. – Adam and Joanne

AUTHOR: Adam and Joanne Gallagher

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31 comments… Leave a Comment
  • Kianna January 28, 2017, 4:48 pm

    Thank you Thank you !!! I felt like I had nothing to cook for my family tonight so I put in chicken and red pepper what do I cook and your site came up. My husband is a Sous chef here in Atlanta and he running home to eat dinner tonight and wine suggestions
    Thank you

    Reply
  • Karin January 28, 2017, 4:48 pm

    Quick, easy & delicious! I used dried basil because I didn’t have fresh. Just sprinkled some on. I think next time I would try it without the butter to see how it compares. The sauce is so fresh with just a little tang that I don’t think I would miss the butter!

    Reply
  • Jo lang October 2, 2016, 8:12 pm

    What about some lemon slices layered in and a little less juice? Might make it even prettier? Thanks, jo
    BTW, my hubby is a Cordon Bleu trained chef and I try to impress him occasionally.

    Reply
  • Staxey October 13, 2015, 5:40 pm

    Making this tonight! Sounds delicious! Thank you. Should I cover it with foil in the oven while baking?

    Reply
    • Joanne October 16, 2015, 12:36 pm

      Great! There is no need to cover the dish.

      Reply

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