Parmesan Roasted Red Pepper Chicken (Printable)
Parmesan-crusted chicken breasts topped with smoky roasted red pepper sauce—hearty Italian-American weeknight meal.
# 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 (gluten-free if needed)
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
# How to Make It:
01 - Preheat oven to 400°F (200°C).
02 - Pat chicken breasts dry. Season evenly on both sides with salt, black pepper, and garlic powder.
03 - In a shallow bowl, combine grated Parmesan cheese, fine breadcrumbs, chopped parsley, and dried oregano. Dredge each chicken breast in the mixture, pressing gently to ensure an even coating on all sides.
04 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear coated chicken breasts for 2 to 3 minutes on each side, until a golden crust forms.
05 - Transfer the skillet with seared chicken to the preheated oven. Bake for 18 to 22 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear.
06 - While the chicken bakes, combine roasted red bell peppers, garlic, olive oil, balsamic vinegar, and smoked paprika in a blender or food processor. Season with salt and pepper. Blend until completely smooth.
07 - Taste the sauce and adjust seasoning if necessary. For serving warm, heat sauce gently in a small saucepan over low heat.
08 - Arrange baked Parmesan-crusted chicken breasts on serving plates. Spoon warm red pepper sauce over the top and garnish with extra chopped parsley as desired.
# Expert Tips:
01 -
- The red pepper sauce is so creamy and flavorful, your guests will think it took hours.
- Parmesan creates an irresistible crust that never fails to impress at the table.
02 -
- Once I rushed the sear and ended up with pale chicken—wait until it's truly golden before turning.
- If your sauce seems thin, blend in an extra pepper or let it simmer just a few more minutes to thicken up.
03 -
- Let the chicken rest a few minutes after baking so those juices stay put when you slice.
- The real secret: taste your sauce before serving—balancing salt, tang, and smoke makes all the difference.