Dairy Free Chicken Parmesan with Roasted Peppers

Total time50 min

Prep time20 min

Cook time30 min

Dairy Free Chicken Parmesan with Roasted Peppers

Golden, crispy chicken cutlets are pounded thin for even cooking, then coated in a savory, herb-flecked breadcrumb crust and pan-seared until deeply browned. Sweet roasted red peppers add a smoky, tender contrast, and a generous spoonful of marinara brings that classic Italian-red-sauce flavor to every bite. The whole thing finishes in the oven until bubbling hot, with torn fresh basil scattered on top for a bright, fragrant finish. It's a satisfying, restaurant-style dinner with crunchy, saucy, tender textures in every forkful, and it fits neatly into a dairy free rotation without sacrificing any of that classic Parm-style comfort. Serve it over pasta or alongside a simple green salad for a complete meal that still feels indulgent.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
¼ tsp black pepper
3 tbsp dijon mustard
3 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup breadcrumbs
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp dried oregano
½ tsp garlic powder
3 tbsp olive oil

For the roasted peppers

2 large red bell peppers
1 tbsp olive oil
¼ tsp kosher salt

For assembling

1 ½ cups marinara sauce
1 ½ cups shredded mozzarella cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Halve the red bell peppers lengthwise, remove the seeds and stems, and place them cut-side down on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Roast for 20–25 minutes, until the skins are blistered and the flesh is tender. Remove from the oven and set aside; reduce the oven temperature to 400°F (205°C).
2
While the peppers roast, place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

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