Eggless Chicken Parmesan with Roasted Peppers
Classic chicken parm gets a smart makeover here, swapping the usual egg wash for a Dijon mustard and milk mixture that does an equally brilliant job of helping the breadcrumb coating stick. The result is a deeply golden, crispy crust that sears up beautifully in the skillet before finishing in the oven — no eggs required, and you genuinely cannot tell the difference. Pounded chicken breasts cook evenly and stay juicy, while the roasted red peppers add a sweet, smoky layer that takes this well beyond your average weeknight version. Bubbling mozzarella, tangy marinara, and those blistered peppers all melt together into something that looks and tastes seriously impressive. It comes together in about an hour and serves four, making it a reliable choice when you want a crowd-pleasing dinner without a lot of fuss. A scatter of fresh basil at the end keeps things bright and restaurant-worthy right out of your own oven.
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp dijon mustard
- 3 tbsp milk
- 1 cup breadcrumbs
- ½ cup grated parmesan cheese
- 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
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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