Paprika Parmesan Chicken (Printable)
Crispy Parmesan-crusted chicken with smoky paprika, baked golden in under 40 minutes for an easy weeknight dinner.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Parmesan-Paprika 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
→ Egg Wash
09 - 2 large eggs
10 - 2 tablespoons milk
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# How-To:
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 wash, then dredge thoroughly in the Parmesan-paprika coating, pressing gently to help the crust adhere evenly.
06 - Place the coated chicken breasts on the prepared baking sheet, spacing them evenly apart.
07 - Bake for 23 to 25 minutes, or until the coating is crisp and golden and the internal temperature of the chicken reaches 165°F.
08 - Garnish with chopped fresh parsley and serve immediately with lemon wedges alongside.
# Expert Tips:
01 -
- The Parmesan crust gets impossibly crispy without any frying or heavy breading.
- Smoked paprika transforms a simple chicken breast into something that tastes like you spent hours on it.
- Cleanup is minimal since everything bakes on a single sheet pan.
02 -
- If the chicken breasts are very thick, pound them to an even half inch thickness before coating or the outside will burn before the inside cooks through.
- Freshly grated Parmesan melts and crisps beautifully while pre grated versions contain anti caking agents that leave a gritty texture.
03 -
- Cheese that is grated on the fine holes of a box grater adheres best and creates the most uniform crust.
- Broil for the last two minutes if you want extra crunch but watch it closely because Parmesan goes from golden to burnt in seconds.