Parmesan Roasted Red Pepper Chicken (Printable)
Parmesan-crusted chicken baked golden, finished with a smoky roasted red pepper sauce.
# 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 (use gluten-free if preferred)
07 - 2 tablespoons finely 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
# How To Make It:
01 - Preheat the oven to 400°F (200°C).
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, ground black pepper, and garlic powder.
03 - In a shallow bowl, combine grated Parmesan cheese, breadcrumbs, chopped fresh parsley, and dried oregano. Mix thoroughly.
04 - Press each chicken breast into the Parmesan mixture, ensuring both sides are well coated.
05 - Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Sear coated chicken breasts for 2 to 3 minutes per side until golden.
06 - Transfer skillet to preheated oven. Bake for 18 to 22 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
07 - While chicken is baking, place roasted red peppers, garlic, olive oil, balsamic vinegar, smoked paprika, salt, and pepper in a blender or food processor. Blend until smooth.
08 - Taste the red pepper sauce and adjust seasoning as needed. Warm gently in a small saucepan over low heat if desired.
09 - Spoon the red pepper sauce over the baked Parmesan-crusted chicken breasts. Garnish with additional parsley, if desired.
# Expert Suggestions:
01 -
- This sauce practically begs to be licked from the plate—trust me, no judgment here.
- The crunchy Parmesan crust makes boring chicken feel totally fancy with barely any extra work.
02 -
- If you rush the searing step, you lose that deeply satisfying crispy layer—slow down, it’s worth it.
- Tasting the sauce before serving taught me how even a little extra vinegar or salt can transform it completely.
03 -
- Letting the chicken rest a few minutes after baking keeps it juicy inside the crispy crust.
- Blending the sauce until absolutely smooth makes it feel restaurant-worthy—don’t rush this step.