Level up chicken parm to this Roasted Red Pepper Chicken Parm! A fun new spin on a classic, you’ll make a smooth roasted red pepper sauce to add to the breaded chicken then broil with lots of cheese.
Recipe at a Glance
Prep time: 15 minutes
Cook time: 20 minutes
Notes: This is best served with your favorite pasta! You’ll have just enough roasted red pepper sauce to spoon over the chicken and have sauce to add to the noodles.
This is the perfect recipe when you want to add something new and different to your weekly dinner menu. Now I love a good chicken parm…but sometimes you just want to switch it up a little!
You’re going to love how light but flavorful the roasted red pepper sauce. It’s got a strong enough flavor to hold it’s own to breaded chicken, but light enough that it doesn’t overpower the dish.
Side dish ideas
You’ve got this vibrant roasted red pepper sauce draped over golden brown pan-sautéed chicken, so what are you going to serve with it? Some suggestions:
- Pasta. My number one choice here is boil up your noodle of choice, I normally choose thin spaghetti or linguini.
- Ravioli or tortellini. Sure the chicken parm is smothered in cheese, but I’m rarely opposed to throwing more cheese into the equation!
- Caesar salad. I’ve always loved the combination of Italian flavors paired with a crisp Caesar salad.
- Green veggie. Zucchini, green beans, or spinach could pair well, and we all know it’s important to eat your greens!
Cooking tips
- The chicken needs to be cooked all the way through once you remove it from the pan. Even though you’ll be broiling cheese on top of it, the broil won’t be cooking the chicken just melting the cheese. I recommend getting a digital meat thermometer so you can always be sure the chicken has reached 165 degrees.
- You’ll usually find the jars of roasted red peppers down the same aisle as the pasta, near the sauces. I’ve also seen it in other stores near the pickles!
- Personally I don’t like the texture of reheated chicken so I don’t recommend this for a good “leftovers” dinner.
- Make sure you’re seasoning the flour before breading the chicken! If you want the chicken to have the maximum flavor you need to season the dredging flour and sprinkle the chicken with a bit more salt and garlic powder as it’s sautéing.
Looking for more dinner inspiration for the week? Here are some of my easy dinner favorites!
Chicken
Easy Baked BBQ Chicken
Creamy Chicken Marsala
Orange Teriyaki Meatballs
Creamy Cajun Chicken
Creamy Chicken Piccata
Chicken Parm Meatballs
Pasta
Rigatoni Vodka
Baked Penne Vodka
Creamy Sun-dried Tomato Pasta
Something different
Pimento Grilled Cheese
Veggie Twice Baked Potatoes
Oaxaca Grilled Cheese
These are the of the recipes that are most frequently on the dinner menu in my house!
If you’ve made this roasted red pepper chicken parm let me know what you thought in the comments!
And if you want more cooking, recipes, and food photography make sure to follow me on Instagram!
PrintRoasted Red Pepper Chicken Parm
A fun spin on chicken parm, roasted red pepper chicken parm uses a smooth blend of roasted red peppers as the sauce! Top the cooked chicken with lots of cheese and broil to perfection.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3-4 servings
- Category: Main Dish
- Method: Saute
- Cuisine: American Italian
Ingredients
3–4 thin sliced chicken breasts (I take one large chicken breast and slice it into the thinner filets)
3/4 cup bread crumbs
1/2 cup all purpose flour seasoned with 1/2 teaspoon salt and 1/2 teaspoon garlic powder
1 egg whisked with water to create the egg wash
3 tablespoons extra virgin olive oil
1 tablespoon butter
12 ounce jar of roasted red peppers, drained
1 small garlic clove
1/4 teaspoon salt
Mozzarella cheese
Fresh grated Parmesan cheese
Instructions
1. Prepare the roasted red pepper sauce by adding the drained peppers, garlic clove, and the 1/4 teaspoon salt to a food processor or other blending gadget and blend until totally smooth, set aside. Meanwhile, in a large pan over medium heat heat up the olive oil and butter.
2. Bread the chicken by first coating in the seasoned flour, then the egg wash, and lastly the bread crumbs. Add the chicken to the hot pan, season the top with a sprinkle of salt and garlic powder and cook for 5 – 6 minutes, flip and season this side as well and cook for about an additional 5 minutes. The chicken needs to be fully cooked at this point, internal temperature of 165 degrees. Depending on the thickness of the chicken you may need less or more time. My chicken was cooked at 5 minutes per side.
3. Once the chicken is cooked, remove it from the pan and place it in your baking dish. Carefully drain any excess oil from the pan and gently use a paper towel to soak up any oil, the pan doesn’t need to be fully clean just not too oily. Turn the heat to medium-low and add in the roasted red pepper sauce, heating to a light simmer. If you’re serving with pasta, at this time add 1/4 cup of the boiling pasta water.
4. Spoon as much of the sauce over the chicken as you’d like, leaving some in the pan for the pasta. Top the chicken with as much Mozzarella cheese as you’d like then place under the broiler to brown the cheese. Watch it closely! Things can burn quickly under the broiler, I needed about 3 and 1/2 minutes to brown and bubbly the cheese.
To serve, garnish with fresh Parmesan cheese and serve with pasta coated in the remaining roasted red pepper sauce.
Enjoy!
Notes
If you’re not serving this with pasta you can just skip adding the extra pasta water to the sauce.
Keywords: roasted red pepper chicken parm
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