Paprika Parmesan Chicken (Print Page)
Juicy baked chicken with smoky paprika and a crispy Parmesan crust for an easy weeknight dinner.
# What You 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 proper coating adhesion.
03 - In a shallow bowl, whisk together the eggs and milk until well combined.
04 - In a separate bowl, combine the Parmesan cheese, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Mix until evenly distributed.
05 - Dip each chicken breast first into the egg mixture, then dredge thoroughly in the Parmesan-paprika coating, pressing gently to help the crust adhere.
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 golden and crisp and the internal temperature of the chicken reaches 165°F.
08 - Garnish with chopped fresh parsley and serve immediately with lemon wedges alongside roasted vegetables, a fresh salad, or mashed potatoes.
# Expert Tips:
01 -
- The Parmesan and paprika coating creates a crust so crunchy you will forget its baked, not fried.
- Everything comes together with pantry staples and zero marinating time.
02 -
- If the cheese coating starts browning too fast at the edges, lay a loose piece of foil over the top for the last five minutes.
- Letting the chicken rest for three minutes after baking keeps the juices inside instead of running all over your cutting board.
03 -
- Grate the Parmesan on the fine holes of a box grater so it adheres tightly and forms a seamless crust.
- Press the coating on with your palms instead of just flipping the chicken in the bowl, because firm pressure makes the difference between a crust that stays and one that falls off.