Parmesan Roasted Red Pepper Chicken (Print)
Tender Parmesan-crusted chicken topped with smoky roasted red pepper sauce for a comforting Italian-American main.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1/2 teaspoon garlic powder
→ Parmesan Coating
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 cup fine breadcrumbs (substitute gluten-free breadcrumbs if required)
07 - 2 tablespoons chopped fresh parsley
08 - 1 teaspoon dried oregano
→ Red Pepper Sauce
09 - 2 large roasted red bell peppers (jarred or homemade)
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 (for searing chicken)
# How to Make:
01 - Set oven to 400°F (200°C) and allow to fully preheat.
02 - Pat chicken breasts dry. Season each side with salt, black pepper, and garlic powder.
03 - In a shallow bowl, combine grated Parmesan, breadcrumbs, chopped parsley, and dried oregano. Coat chicken breasts in the mixture on both sides.
04 - 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.
05 - Transfer skillet to the preheated oven. Bake for 18–22 minutes, or until the internal temperature of chicken reaches 165°F (74°C).
06 - While chicken bakes, blend roasted red bell peppers, garlic, olive oil, balsamic vinegar, smoked paprika, and a pinch of salt and pepper until smooth.
07 - Taste and adjust seasoning as needed. Warm sauce in a small saucepan over low heat if desired.
08 - Spoon roasted red pepper sauce over Parmesan-crusted chicken breasts. Garnish with extra parsley if preferred. Serve immediately.
# Expert Advice:
01 -
- The smoky red pepper sauce turns even ordinary chicken into something you’ll crave on rainy evenings.
- It’s so remarkably easy to pull off, you’ll wonder why you didn’t try it before.
02 -
- Forgetting to dry the chicken fully can leave you with a soggy coating that just won't crisp.
- Letting the sauce rest for a few minutes makes the flavors settle perfectly before serving.
03 -
- Keep an eye on your oven—the difference between juicy and dry is barely a few minutes.
- Brushing the chicken lightly with olive oil right before baking makes that crust beautifully crisp.