Paprika Parmesan Baked Chicken (Printable)
Crispy paprika-Parmesan crusted chicken breasts baked golden, ready in 40 minutes for a satisfying weeknight dinner.
# Ingredient List:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - 1/2 cup grated Parmesan cheese
→ Breading & Spices
03 - 1 cup breadcrumbs (use gluten-free if needed)
04 - 2 teaspoons sweet paprika
05 - 1/2 teaspoon smoked paprika (optional)
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Liquids
10 - 2 tablespoons olive oil
11 - 2 large eggs
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels to ensure proper breading adhesion.
03 - In a shallow bowl, whisk the eggs until fully beaten.
04 - In a separate bowl, combine breadcrumbs, grated Parmesan, sweet paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix until evenly distributed.
05 - Dip each chicken breast into the beaten egg, allowing excess to drip off, then press firmly into the breadcrumb mixture, coating both sides thoroughly.
06 - Place the coated chicken breasts on the prepared baking sheet. Drizzle olive oil evenly over each piece to promote a golden, crispy crust.
07 - Bake for 22–25 minutes, or until the chicken is golden brown, the crust is crispy, and the internal temperature reaches 165°F.
08 - Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- The Parmesan in the coating creates a savory crust that rivals any fried chicken but without the mess of deep frying.
- It uses pantry staples you probably already have, which makes it a lifesaver on those evenings when grocery shopping feels impossible.
02 -
- Do not flip the chicken while baking because the top needs uninterrupted contact with the dry oven heat to form a proper crust.
- If your Parmesan is too finely grated it can disappear into the breadcrumbs so look for a medium shred that still has some texture.
03 -
- If the chicken breasts are very thick slice them horizontally to create thinner cutlets which cook faster and get a better ratio of crust to meat.
- Toast the paprika in a dry skillet for thirty seconds before mixing it into the coating to bloom its flavor, this one step takes the dish from good to memorable.