Parmesan Roasted Red Pepper Chicken (Printable)

Crisp Parmesan-crusted chicken topped with a smoky roasted red pepper sauce for an easy, comforting Italian-American 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 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

# Steps:

01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry, then season both sides with salt, black pepper, and garlic powder.
03 - In a mixing bowl, combine grated Parmesan, breadcrumbs, chopped parsley, and dried oregano. Coat chicken breasts on both sides with the Parmesan mixture by pressing each breast into the crumbs.
04 - Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Sear each chicken breast for 2 to 3 minutes per side, until crust is golden.
05 - Transfer the skillet to the preheated oven and bake for 18 to 22 minutes, until internal temperature reaches 165°F.
06 - While chicken bakes, place roasted red bell peppers, garlic, olive oil, balsamic vinegar, smoked paprika, and a pinch each of salt and pepper into a blender or food processor. Blend until smooth.
07 - Taste sauce and adjust salt or pepper if needed. Gently warm sauce over low heat in a small saucepan if desired.
08 - Spoon the warm red pepper sauce over baked Parmesan-crusted chicken breasts. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • The Parmesan crust crackles in the oven and keeps the chicken ultra tender, almost as if you’re getting away with a chef’s secret.
  • That smoky sweetness from the red pepper sauce makes every bite addictively bright and bold—no one guesses how simple it is.
02 -
  • If your pan isn’t oven-safe, don’t risk melted handles—transfer chicken to a baking dish before roasting.
  • The first time I tried skipping the olive oil sear, I ended up with a pale crust—don’t make my mistake!
03 -
  • Let the chicken rest five minutes after baking so the juices stay put and every bite is tender.
  • Chill leftover sauce and use it for veggie dip, quick pizza, or sandwiches—the flavor just deepens overnight.

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