Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden smoked paprika and Parmesan crust that turns orange-red and caramelized in the oven. Juicy baked chicken breasts topped with a pressed Parmesan-panko coating for a crisp, crackled finish.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

Chicken

4 boneless skinless chicken breasts

Seasoning

0.5 tsp salt Use to taste.
0.5 tsp pepper Use to taste.
1 tsp garlic powder Use to taste (plus the 1 tsp listed for the coating).
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp onion powder

Coating

3 tbsp olive oil
1 cup Parmesan cheese Freshly grated.
0.5 cup panko breadcrumbs

Serving

1 fresh parsley For garnish.
1 lemon wedges For serving.

Equipment

1 sheet pan

Method

Prep and season

Preheat the oven to 425°F and line a sheet pan with parchment paper.
In a bowl, mix olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper.
Brush the paprika oil generously over both sides of each chicken breast.

Coat and bake

Combine Parmesan cheese and panko breadcrumbs, then press firmly onto the oiled chicken to coat the tops.
Bake for 22-25 minutes, until the crust is golden-red and the internal temperature reaches 165°F.

Finish

Garnish with fresh parsley and serve with lemon wedges.

Notes

For extra crisp edges, press the Parmesan-panko firmly so it adheres where the oil is. Refrigerate leftovers in a sealed container for up to 3 days. Freeze baked chicken for up to 2 months; reheat at 375°F until hot. Swap: use gluten-free panko if you need a gluten-free option.