Paprika Parmesan Chicken (Printable)
Crispy baked chicken with a golden paprika-Parmesan crust, ready in 40 minutes for a satisfying weeknight meal.
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - 1/2 cup grated Parmesan cheese
→ Breading and 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 browning.
03 - In a shallow bowl, whisk the eggs until fully beaten.
04 - In a separate bowl, combine breadcrumbs, grated Parmesan, sweet paprika, smoked paprika, garlic powder, onion powder, salt, and 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 coated chicken breasts on the prepared baking sheet. Drizzle olive oil evenly over each piece to promote a golden, crispy crust.
07 - Bake for 22-25 minutes, until the chicken is golden, the crust is crispy, and the internal temperature reaches 165°F.
08 - Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The Parmesan crust gets incredibly crispy in the oven without any frying mess.
- You probably have every single ingredient in your pantry right now.
- It reheats beautifully the next day sliced over a salad or tucked into a sandwich.
02 -
- Do not skip patting the chicken dry because wet chicken will make the coating soggy and sad.
- Press the breadcrumb mixture on firmly with your palms rather than just tossing it on.
03 -
- If your chicken breasts are very thick slice them horizontally to create thinner cutlets that cook faster and more evenly.
- Let the coated chicken rest on the sheet for 5 minutes before baking so the egg has time to set and the crust stays put.