Paprika Parmesan Chicken (Print version)
Smoky paprika and Parmesan-crusted chicken breasts baked to crispy golden perfection for an easy weeknight dinner.
# What goes in:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ 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
# Cooking 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 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, dried 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 so the crust adheres evenly on all sides.
06 - Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece for even browning.
07 - Bake for 23–25 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 roasted vegetables, a fresh salad, or mashed potatoes.
# Tips from flavorandfeast:
01 -
- The Parmesan crust gets genuinely crispy in the oven without any frying, which feels like a small miracle on a weeknight.
- Smoked paprika transforms simple chicken into something that tastes like it came off a grill, even in the dead of winter.
02 -
- If your chicken breasts are very thick, slice them horizontally or pound them to an even thickness before coating, otherwise the outside burns before the center cooks through.
- Letting the coated chicken rest on the sheet for five minutes before baking helps the crust adhere better than if you rush it straight into the oven.
03 -
- For extra crunch without gluten, stir half a cup of finely crushed rice cereal or gluten free panko into the Parmesan mixture.
- Grate the Parmesan on the small holes of a box grater so it melts into a cohesive crust rather than leaving patchy clumps.