Parmesan Roasted Red Pepper Chicken (Printable Version)
Crisp Parmesan-coated chicken breasts finished with a smoky roasted red pepper sauce for a comforting dinner.
# Ingredient List:
→ 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 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 freshly ground black pepper, to taste
→ For Cooking
15 - 2 tablespoons olive oil for searing chicken
# Directions:
01 - Set oven to 400°F and allow to fully preheat.
02 - Blot chicken breasts dry with paper towels. Evenly season both sides with salt, black pepper, and garlic powder.
03 - In a shallow bowl, combine grated Parmesan, fine breadcrumbs, chopped parsley, and dried oregano. Press each chicken breast into mixture to coat both sides thoroughly.
04 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear coated chicken breasts for 2 to 3 minutes per side until golden brown.
05 - Transfer skillet to oven. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F.
06 - Meanwhile, blend roasted red bell peppers, garlic, olive oil, balsamic vinegar, smoked paprika, and seasoning in a blender or food processor until smooth.
07 - Taste sauce and adjust salt or pepper as needed. Gently warm in a small saucepan over low heat if desired.
08 - Arrange baked Parmesan-crusted chicken breasts on plates. Spoon red pepper sauce over each portion and garnish with additional parsley if desired.
# Expert Tips:
01 -
- The crunchy golden Parmesan crust gives a secretly satisfying crackle at first bite.
- The smoky-sweet red pepper sauce lifts the whole meal into restaurant territory, yet is simple enough for any midweek dinner.
02 -
- Rushing the sear leaves the crust pale and the flavor flat—give it a minute longer on each side than you think.
- Using jarred peppers is a weeknight savior, but blot them dry or your sauce might get soupy.
03 -
- If the coating looks dry before baking, drizzle a whisper of olive oil over the top.
- For even crust, use your hands to gently press and pack the breadcrumb-Parmesan coating all around—no hasty shaking off excess.