Parmesan Roasted Red Pepper Chicken (Printable)
Parmesan-crusted chicken breasts with a smoky roasted red pepper sauce; hearty, gluten-free adaptable weeknight dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
→ Parmesan Coating
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 cup fine breadcrumbs (use 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 pepper to taste
→ For Cooking
15 - 2 tablespoons olive oil (for searing chicken)
# How To Make:
01 - Set oven to 400°F. Ensure oven rack is in the center position.
02 - Pat chicken breasts dry with paper towels. Season evenly on both sides with salt, black pepper, and garlic powder.
03 - In a shallow bowl, mix Parmesan cheese, breadcrumbs, parsley, and oregano. Press each chicken breast into the mixture until thoroughly coated on all sides.
04 - Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high. Add coated chicken breasts and sear for 2–3 minutes per side until the exterior is golden brown.
05 - Transfer the skillet with chicken to the preheated oven. Bake uncovered for 18–22 minutes, or until the internal temperature reaches 165°F.
06 - While chicken bakes, combine roasted red bell peppers, garlic, olive oil, balsamic vinegar, smoked paprika, and salt and pepper in a blender or food processor. Blend until completely smooth.
07 - Taste the sauce and adjust seasoning if needed. Heat gently in a small saucepan over low just until warmed through if serving hot.
08 - To plate, arrange baked Parmesan-crusted chicken breasts and spoon red pepper sauce over each. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The Parmesan crust on the chicken turns gorgeously golden and crisp—a secret weapon when you want your dinner to impress with minimal fuss.
- The smoky roasted red pepper sauce is so flavorful you may find yourself making extra just to swirl into tomorrow’s lunch.
02 -
- One time, I rushed the sear step and my crust barely stuck—be patient and use medium-high heat.
- Learning to taste the red pepper sauce as I go made all the difference; sometimes the peppers are sweeter and need a bit more vinegar or salt.
03 -
- Browning the chicken in the skillet first adds unbeatable flavor and keeps the crust crisp.
- Use parchment paper under your chicken if you need to transfer it to a baking sheet—cleanup is a breeze.