Paprika Parmesan Crusted Chicken (Printable Version)
Smoky paprika and Parmesan crusted chicken breasts, baked to crispy golden perfection in under 40 minutes.
# 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
# How To Make It:
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 fully 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 wash, then dredge thoroughly in the Parmesan-paprika coating, pressing gently to ensure even coverage on all sides.
06 - Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece for even air circulation.
07 - Bake for 23–25 minutes, or until the coating is golden and crisp and the internal temperature reaches 165°F.
08 - Garnish with chopped fresh parsley and serve alongside lemon wedges.
# Helpful Hints:
01 -
- The Parmesan forms an actual crust that shatters when you cut into it, not a sad soggy coating.
- Smoked paprika makes your kitchen smell like you spent hours over a grill when you barely lifted a finger.
- Cleanup is one baking sheet and two bowls, which means more time eating and less time scrubbing.
02 -
- If your paprika has been sitting in the cupboard for over a year it will taste flat and bitter, replace it before making this recipe.
- Opening the oven door to check on the chicken before the 20 minute mark lets all the heat escape and softens the crust.
03 -
- Grate the Parmesan on the finest holes of your box grater so it almost looks like fluffy snow, this creates the most even and delicate crust.
- Press the coating on with your hands rather than shaking it in a bag, the warmth and pressure from your palms melts the cheese slightly and helps it adhere during baking.