Parmesan Roasted Red Pepper Chicken (Printable Version)
Parmesan-crusted chicken with smoky roasted red pepper sauce for a hearty, comforting main.
# Ingredient List:
→ 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 black pepper to taste
→ For cooking
15 - 2 tablespoons olive oil (for searing chicken)
# How to Make:
01 - Set oven temperature to 400°F (200°C) to prepare for baking the chicken.
02 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and garlic powder.
03 - Combine grated Parmesan cheese, breadcrumbs, chopped parsley, and dried oregano in a shallow mixing bowl. Mix thoroughly.
04 - Press each chicken breast into the Parmesan-breadcrumb mixture, ensuring both sides are well coated.
05 - Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Sear the coated chicken breasts for 2 to 3 minutes per side until golden brown.
06 - Transfer the skillet with the seared chicken to the preheated oven. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C).
07 - In a blender or food processor, combine roasted red bell peppers, garlic, 2 tablespoons olive oil, balsamic vinegar, smoked paprika, and a pinch of salt and pepper. Blend until smooth and taste for seasoning.
08 - If desired, transfer the blended red pepper sauce to a small saucepan and gently warm over low heat.
09 - Plate the Parmesan-crusted chicken breasts and spoon the warmed red pepper sauce over each portion. Garnish with additional parsley as desired.
# Expert Tips:
01 -
- For those nights when you want something impressive but secretly easy, this recipe delivers big flavor without fuss.
- The combination of crisp, cheesy coating and tangy red pepper sauce keeps everyone reaching for seconds every time.
02 -
- Once I rushed the sear and ended up with soggy crust, so don't flip too soon or let the pan get cold.
- Warming the red pepper sauce gently stops it from turning dull and preserves its punchy color.
03 -
- Using a digital meat thermometer takes all the guesswork out and guarantees succulent chicken, even if it's your first time.
- A small pinch of smoked paprika goes a long way in the sauce—start with less and build up if you crave more smokiness.