Parmesan Roasted Red Pepper Chicken (Printable Version)
Crispy Parmesan-crusted chicken topped with a smoky roasted red pepper sauce for a hearty Italian-American meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder
→ Parmesan Coating
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 cup fine dry breadcrumbs (use gluten-free if preferred)
07 - 2 tablespoons chopped fresh parsley
08 - 1 teaspoon dried oregano
→ Red Pepper Sauce
09 - 2 large roasted red bell peppers (jarred or homemade), drained
10 - 1 clove garlic
11 - 2 tablespoons olive oil
12 - 1 tablespoon balsamic vinegar
13 - 1/4 teaspoon smoked paprika
14 - Salt and black pepper, to taste
→ For Cooking
15 - 2 tablespoons olive oil
# How To Make:
01 - Set oven temperature to 400°F (200°C) and allow to preheat fully.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and garlic powder.
03 - In a shallow mixing bowl, blend grated Parmesan, breadcrumbs, parsley, and dried oregano until combined.
04 - Press each chicken breast into the Parmesan mixture, ensuring an even crust on all sides.
05 - Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side, until golden brown.
06 - Place the skillet in the preheated oven. Bake for 18–22 minutes, or until chicken is fully cooked and internal temperature reaches 165°F (74°C).
07 - In a blender or food processor, combine roasted red peppers, garlic, olive oil, balsamic vinegar, smoked paprika, salt, and pepper. Blend until smooth and creamy.
08 - Adjust seasoning to taste. If desired, warm the sauce gently in a small saucepan over low heat.
09 - Arrange baked Parmesan-crusted chicken breasts on plates. Spoon red pepper sauce generously over each portion. Garnish with additional parsley if desired.
# Expert Tips:
01 -
- If you ever wondered how to make chicken feel worthy of a special occasion, this recipe does exactly that.
- The bright red pepper sauce is so velvety and richly flavored, it rescued several of my plain dinners from boredom.
02 -
- Don't rush the searing step—if the crust sticks to your skillet, the pan isn't hot enough or the chicken needs another minute.
- Learning to add salt to taste in the sauce was a revelation—it wakes up all the flavors.
03 -
- Keep the skillet hot but not smoking before adding the chicken for the perfect crust.
- Let the chicken rest a few minutes after baking so it stays juicy when you slice.