Parmesan Roasted Red Pepper Chicken (Print)
Crispy Parmesan-crusted chicken topped with a smoky roasted red pepper sauce for a hearty, comforting dinner.
# What You 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 It:
01 - Set oven temperature to 400°F (200°C) and allow to preheat fully.
02 - Pat chicken breasts dry with paper towels and season both sides evenly with salt, black pepper, and garlic powder.
03 - In a shallow mixing bowl, combine grated Parmesan cheese, breadcrumbs, chopped parsley, and dried oregano thoroughly.
04 - Press each chicken breast into the Parmesan mixture, ensuring both sides are evenly 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 on each side until golden brown.
06 - Transfer the seared chicken in the skillet to the preheated oven. Bake for 18 to 22 minutes until fully cooked and internal temperature reaches 165°F (74°C).
07 - While chicken bakes, combine roasted red bell peppers, garlic, 2 tablespoons olive oil, balsamic vinegar, smoked paprika, salt, and black pepper in a blender or food processor. Blend until completely smooth.
08 - Taste the blended sauce and adjust seasoning with additional salt and pepper if needed. Warm gently in a small saucepan over low heat if desired.
09 - Arrange baked Parmesan-crusted chicken breasts on plates. Spoon red pepper sauce generously over each serving and garnish with extra fresh parsley if desired.
# Expert Advice:
01 -
- The burst of flavor from the roasted red pepper sauce feels like a secret weapon on a regular weeknight.
- It comes together so easily that you'll barely notice you're cooking something this impressive.
02 -
- Trying to rush the sear results in a less-than-crispy crust—give it time and don't poke the chicken too early.
- Tasting the red pepper sauce before serving is crucial; a pinch of salt or a splash more balsamic can totally balance things out.
03 -
- Spraying a bit of oil on the coated chicken before baking gives it an unbeatable golden color.
- Resist over-blending the sauce—it should be velvety, not foamy.