Paprika Parmesan Crusted Chicken (Printable)
Crispy Parmesan and smoky paprika coated chicken, baked to golden perfection for an easy dinner.
# 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
# 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 well combined.
04 - In a separate bowl, combine the Parmesan cheese, smoked paprika, garlic powder, onion powder, 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 help the crust adhere evenly.
06 - Place the coated chicken breasts on the prepared baking sheet, spacing them evenly apart.
07 - Bake for 23–25 minutes, or until the coating is crisp and golden and the internal temperature reaches 165°F.
08 - Garnish with chopped fresh parsley and serve alongside lemon wedges.
# Expert Advice:
01 -
- The Parmesan crust gets genuinely crispy in the oven without any frying, which feels like a small victory on a busy night.
- Smoked paprika transforms basic chicken into something that tastes like you tried much harder than you actually did.
02 -
- If the Parmesan coating keeps falling off, your chicken is probably still too wet, so pat it down one more time with fresh paper towels before dipping.
- Adding half a cup of gluten free breadcrumbs to the coating mixture creates an even crunchier crust that holds up beautifully on reheating.
03 -
- Pounding the chicken to an even half inch thickness before coating ensures every piece cooks through at the same rate and stays juicy.
- Letting the coated chicken rest on the sheet for five minutes before baking helps the Parmesan adhere so you do not lose half your crust to the pan.