Prep time
10 MIN
Total time
28 MIN
Classic Chicken Parmesan gets a roasted red pepper twist in this one-pan recipe. You’ll want some pasta, rice or crusty bread to soak up all the delicious sauce!



  1. Heat oil in large ovenproof nonstick skillet set over medium-high heat. Sprinkle chicken with half each of the salt and pepper, if using. Cook chicken 4 minutes per side until lightly browned. Transfer to plate. Reduce heat to medium.
  2. Add red pepper, zucchini, garlic and remaining salt and pepper, if using, to pan; cook, stirring, for 3 minutes. Stir in soup and all but 1 tbsp (15 mL) fresh basil (or all of the dried basil); return chicken to pan and top with sauce.
  3. Simmer, covered, for 5 minutes until chicken is cooked through and vegetables are tender.
  4. Toss mozzarella with Parmesan; sprinkle over chicken. Broil for 2 to 3 minutes or until cheese is melted and golden. Sprinkle with reserved basil, if using fresh.

Recipe Tips

  • Don’t feel like heating up your broiler? Just sprinkle with the cheese mixture and let stand until melted.
  • Serve with your favourite cooked pasta, couscous, quinoa, quick-cooking grain blend, mashed potatoes, polenta or with crusty bread.
  • Oven-proof your skillet by wrapping the handle in a double thickness of heavy duty foil and be sure to use an oven mitt when handling it.

Recipe Made With

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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