Paprika Parmesan Baked Chicken (Printable Version)
Juicy chicken with smoky paprika and crispy Parmesan crust, baked to golden perfection in under 40 minutes.
# 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
# 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 freshly grated 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 wash, then dredge thoroughly in the Parmesan-paprika coating, pressing gently to ensure the crust adheres evenly.
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 coating is golden and crisp and the internal temperature reaches 165°F. Avoid overcooking to maintain juiciness.
08 - Garnish with chopped fresh parsley and serve immediately with lemon wedges alongside your choice of sides.
# Expert Hints:
01 -
- The Parmesan and paprika coating crisps up like a dream without any frying, so you get all the crunch with none of the mess.
- It uses pantry staples you probably already have, which means no emergency grocery runs on a weeknight.
- Cleanup is almost nonexistent since everything bakes on one sheet.
02 -
- If the chicken breasts are thick on one end and thin on the other, pound them to an even thickness first or the thin end will dry out before the thick end is safe to eat.
- Let the coated chicken rest on the sheet for two minutes after baking so the crust has time to set and does not peel off when you try to move it.
03 -
- Use one hand for the egg wash and the other for the dry coating to avoid breading your fingers along with the chicken.
- Let the breaded chicken sit on the counter for five minutes before baking so the coating has time to adhere properly and you lose less of it on the pan.