Chicken Parmesan is a heartwarming classic that has found its way into our kitchens and our hearts, blending Italian flavors with the comfort of a home-cooked meal. The twist herein, a three-cheese Chicken Parmesan with bell peppers, is a testament to the beauty of adding a bit more color and a sprinkle of extra love with additional cheese. Whether it's a weeknight where you want to treat the family or a special occasion with friends, this dish is all about bringing smiles to the table, one cheesy, bubbly bite at a time.
This cozy casserole pairs dreamily with a crisp green salad tossed in a light vinaigrette or a serving of garlic bread to soak up every last bit of sauce. For those who fancy a fuller plate, a side of buttered pasta or roasted vegetables ensures a bountiful meal that's just a hug on a fork.
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Three-Cheese Chicken Parmesan with Bell Peppers
Servings: 4-6
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian breadcrumbs
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 cup olive oil
- 1 cup marinara sauce
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1 tablespoon fresh basil, chopped (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian breadcrumbs
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 cup olive oil
- 1 cup marinara sauce
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1 tablespoon fresh basil, chopped (optional)
Directions
1. Preheat your oven to 375°F.
2. Season chicken breasts with salt and pepper. Dredge them first in flour, dip into beaten eggs, and then coat with a mixture of the breadcrumbs and 1/2 cup Parmesan cheese.
3. In a large skillet, heat olive oil over medium-high and fry the chicken until golden brown, about 2-3 minutes per side. Transfer to a baking dish.
4. Spoon the marinara sauce evenly over the chicken. Scatter the sliced bell peppers on top.
5. Combine mozzarella, provolone, and a little extra Parmesan in a bowl, then sprinkle this cheesy blend over the peppers.
6. Bake for 20-25 minutes or until the cheese is bubbly and the chicken is cooked through.
7. Garnish with fresh basil before serving, if you like a little herby brightness to your dish.
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Variations & Tips
- Feel free to swap out the types of cheeses to fit your family's tastes; a bit of sharp cheddar can add a nice kick.
- If you're serving picky eaters, you can separate a portion of the dish before adding bell peppers.
- For a gluten-free option, almond flour and gluten-free breadcrumbs will make sure everyone's included in this meal without skimp or compromise in flavor.
- Remember, a meat thermometer is your best friend for ensuring the chicken is perfectly cooked to 165°F without any guesswork.
- Make a little extra, because this dish is even more delightful the next day when the flavors have had time to mingle and deepen.
- If you're serving picky eaters, you can separate a portion of the dish before adding bell peppers.
- For a gluten-free option, almond flour and gluten-free breadcrumbs will make sure everyone's included in this meal without skimp or compromise in flavor.
- Remember, a meat thermometer is your best friend for ensuring the chicken is perfectly cooked to 165°F without any guesswork.
- Make a little extra, because this dish is even more delightful the next day when the flavors have had time to mingle and deepen.