Paprika Parmesan Chicken (Printable)
Tender chicken with smoky paprika and crispy Parmesan crust, baked to golden perfection.
# 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 well combined.
04 - In a separate shallow bowl, combine the Parmesan cheese, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Mix thoroughly.
05 - Dip each chicken breast first into the egg mixture, then dredge thoroughly in the Parmesan-paprika coating, pressing gently to ensure even adhesion.
06 - Place the coated chicken breasts onto the prepared baking sheet, leaving space between each piece for even browning.
07 - Bake for 23 to 25 minutes, or until the coating is golden and crisp and the internal temperature reaches 165°F.
08 - Garnish with chopped fresh parsley and serve alongside lemon wedges.
# Expert Tips:
01 -
- The Parmesan crust gets so golden and crunchy that nobody believes it is baked, not fried.
- Smoked paprika transforms a basic weeknight chicken breast into something that feels almost restaurant worthy.
- Cleanup is basically one baking sheet, which means more time to actually enjoy your evening.
02 -
- If you crowd the pan the chicken will steam instead of crisp, so leave at least an inch of breathing room between each piece.
- Letting the coated chicken sit for five minutes before baking helps the Parmesan adhere better and reduces patchy spots.
03 -
- Grate the Parmesan as finely as you can because larger shreds tend to burn before the chicken is fully cooked through.
- Take the chicken out of the fridge about fifteen minutes before you start so it cooks more evenly from edge to center.