Parmesan Roasted Red Pepper Chicken (Printable Version)
Parmesan-crusted chicken breasts topped with a smoky roasted red pepper sauce for a hearty, comforting dinner.
# What You'll 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 (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 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. Press each chicken breast firmly into the coating mixture until both sides are thoroughly covered.
04 - Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until golden brown.
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).
06 - While the chicken bakes, combine roasted red bell peppers, garlic clove, olive oil, balsamic vinegar, smoked paprika, salt, and pepper in a blender or food processor. Blend until completely smooth.
07 - Taste the red pepper sauce and adjust seasoning as needed. Gently warm sauce in a small saucepan over low heat, if desired.
08 - Arrange the baked Parmesan-crusted chicken breasts on serving plates. Spoon the warm red pepper sauce generously over each portion and garnish with additional chopped parsley if desired.
# Expert Suggestions:
01 -
- The Parmesan coating crisps up so deliciously that you’ll forget you’re eating something simple.
- I keep coming back to this one because the sauce is punchy yet elegant and makes other comfort foods seem plain by comparison.
02 -
- Once, rushing the sear left me with a pale crust—patience (and a hot pan) makes all the difference.
- Blending the sauce too long can make it foamy instead of velvety, so stop as soon as it’s smooth.
03 -
- Start cooking the sauce while the chicken bakes so everything’s ready at once.
- A sprinkle of extra Parmesan just before baking creates even more crisp magic on top.