Paprika Parmesan Baked Chicken (Print Version)
Crispy paprika-Parmesan crusted chicken breasts baked golden, ready in 40 minutes for a satisfying weeknight meal.
# What You Need:
→ 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
# Directions:
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 blended.
04 - In a separate shallow 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 egg wash, 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 browning and crispiness.
07 - Bake for 22–25 minutes, or until the crust is golden and crispy and the internal temperature of the thickest part reaches 165°F.
08 - Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
# Insider Tips:
01 -
- The Parmesan crust gets genuinely crispy in the oven without any frying, which feels like a small miracle on a weeknight.
- Both sweet and smoked paprika give the coating a deep rusty color and a flavor that is smoky without overpowering the chicken.
02 -
- Do not flip the chicken during baking because the bottom stays in contact with the hot pan and crisps up while the top gets color from the circulating heat.
- If your chicken breasts are very thick, place them between plastic wrap and pound them to an even thickness with a rolling pin or heavy skillet before breading.
03 -
- Use one hand for the egg and the other for the dry mixture to avoid the dreaded club hand situation where your fingers get breaded along with the chicken.
- Let the breaded chicken sit on the sheet for five minutes before it goes in the oven so the coating adheres firmly and does not flake off during baking.