Roasted Red Pepper Chicken Parm

roasted red pepper chicken parm in a white casserole dish.

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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.


34 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


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.  




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