Gluten Free Chicken Parmesan with Roasted Peppers

Total time50 min

Prep time20 min

Cook time30 min

Gluten Free Chicken Parmesan with Roasted Peppers

Juicy chicken breasts get pounded thin, then coated in a savory Parmesan and herb crust before getting a hard sear in olive oil until deeply golden. Sweet roasted red peppers add smoky depth, layered right on top with a generous spoonful of marinara and a blanket of melted mozzarella that bubbles up in the oven. The whole thing bakes until the cheese is molten and the chicken is cooked through, finished with torn fresh basil for a fresh, herby lift. It's rustic, saucy, and satisfying — the kind of dinner that tastes like it took way more effort than it did. This one is a great pick for a gluten free table, delivering all the crunch and cheesy comfort of the classic without missing a beat. Serve it over your favorite vegetable noodles or alongside a simple green salad to soak up the extra marinara.

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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
1 cup breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
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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