Paprika Parmesan Chicken (Printable)
Smoky paprika and Parmesan crusted chicken breasts baked crispy and golden for an easy weeknight dinner.
# 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
# How-To Steps:
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 proper coating adhesion.
03 - In a shallow bowl, whisk together the eggs and milk until well combined.
04 - In a separate bowl, combine the freshly grated Parmesan cheese, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix thoroughly to distribute the seasonings evenly.
05 - Dip each chicken breast into the egg wash, allowing excess to drip off. Then dredge thoroughly in the Parmesan-paprika coating, pressing gently so the crust adheres firmly to all surfaces.
06 - Place the coated chicken breasts on the prepared baking sheet, spacing them evenly to allow proper air circulation.
07 - Bake for 23–25 minutes, or until the Parmesan crust is golden and crisp and the internal temperature of the thickest part 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.
# Expert Advice:
01 -
- The Parmesan forms an actual crust that crunches when you bite into it, not a sad soggy coating.
- It looks like you spent an hour breading and frying but the oven does all the work.
02 -
- If your Parmesan is too finely grated it melts into a paste instead of forming a crust so use the large holes on your grater.
- Crowding the pan traps steam and you will lose that crunch you worked for so give each piece breathing room.
03 -
- pounding the chicken to even thickness before coating is the single best thing you can do for consistent results.
- Flipping the breasts halfway through baking gives you a more even golden color on both sides.