Parmesan Roasted Red Pepper Chicken (Print Version)
Parmesan-crusted chicken breasts finished with a smoky roasted red pepper sauce for a hearty, Italian-American main.
# What You Need:
→ Chicken Preparation
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
→ Parmesan Crust
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 cup fine breadcrumbs (use gluten-free if desired)
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
# How to Prepare:
01 - Set oven to 400°F (200°C) for optimal baking temperature.
02 - Dry chicken breasts thoroughly with paper towels, then season all sides with salt, black pepper, and garlic powder.
03 - In a shallow bowl, mix grated Parmesan cheese, fine breadcrumbs, chopped parsley, and dried oregano. Coat each chicken breast evenly with the crust mixture, pressing gently for adherence.
04 - Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Place crusted chicken breasts in skillet and sear for 2 to 3 minutes per side until golden brown.
05 - Transfer skillet with 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 chicken bakes, combine roasted red bell peppers, garlic, 2 tablespoons olive oil, balsamic vinegar, smoked paprika, and salt and pepper to taste in a blender or food processor. Blend until smooth.
07 - Taste the sauce, adjust seasoning as needed with additional salt or pepper, and gently heat in a small saucepan over low heat if warmer sauce is preferred.
08 - Arrange baked Parmesan-crusted chicken breasts on serving plates. Spoon the warm roasted red pepper sauce over the top and garnish with extra parsley if desired.
# Expert Advice:
01 -
- The smoky-sweet red pepper sauce is a secret superstar over that garlicky Parmesan crust.
- It’s the rare main dish that makes even a Wednesday dinner feel like you fussed (when you actually didn’t).
02 -
- If the crust won’t stick, your chicken is probably too wet — pat it dry like it owes you money.
- Letting the chicken rest five minutes after baking keeps it juicy and makes slicing easier.
03 -
- Toast your breadcrumbs a minute in a dry pan before mixing — the flavor amps up and the crust gets even crunchier.
- Let the red pepper sauce cool a bit before blending to avoid steam explosion and get a silkier texture.