Paprika Parmesan Chicken (Printable)
Smoky paprika and Parmesan-crusted chicken breasts, baked crispy and golden for a quick weeknight meal.
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Coating
02 - 1 cup freshly grated Parmesan cheese
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried oregano
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Binding
09 - 2 large eggs
10 - 2 tablespoons milk (or plant-based milk for dairy-free option)
→ Optional Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the chicken breasts dry with paper towels to ensure the coating adheres properly.
03 - In a shallow bowl, whisk together the eggs and milk until fully combined.
04 - In a separate shallow bowl, combine the Parmesan cheese, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Mix until evenly distributed.
05 - Dip each chicken breast first into the egg wash, allowing excess to drip off, then dredge thoroughly in the Parmesan-paprika coating. Press gently on both sides to help the coating adhere.
06 - Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece for even browning.
07 - Bake for 23–25 minutes, or until the coating is crisp and golden and the internal temperature of the chicken reaches 165°F.
08 - Remove from the oven and let rest for 2–3 minutes. Garnish with chopped fresh parsley and serve with lemon wedges alongside roasted vegetables, a fresh salad, or mashed potatoes.
# Expert Advice:
01 -
- The Parmesan and paprika coating crisps up like a dream without needing to fry anything in oil.
- It uses pantry staples you probably already have, which means no emergency grocery runs.
- Cleanup is minimal since everything bakes on one sheet.
02 -
- Do not flip the chicken halfway through baking or you risk pulling the delicate crust off.
- If your Parmesan is very finely grated the coating may spread out instead of clumping so consider pulsing it a few times for a coarser texture.
03 -
- Take the chicken out of the fridge 15 minutes before coating so it cooks more evenly from edge to center.
- For the crispiest crust resist the urge to peek and open the oven door during the first 20 minutes of baking.