Smoky Paprika Parmesan Chicken (Printer-friendly)
Smoky paprika and Parmesan-crusted chicken breasts baked until golden and crispy for an easy weeknight 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
# Method:
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 the coating adheres properly.
03 - In a shallow bowl, whisk together the eggs and milk until well combined.
04 - In a separate shallow 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 mixture, then dredge thoroughly in the Parmesan-paprika coating, pressing gently to help the coating adhere on all sides.
06 - Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece for even browning.
07 - Bake for 23–25 minutes, or until the coating is crisp and golden and the internal temperature of the chicken reaches 165°F.
08 - Remove from oven, garnish with chopped fresh parsley, and serve with lemon wedges alongside roasted vegetables, a fresh salad, or mashed potatoes.
# Expert Tips:
01 -
- The Parmesan forms this shattery golden crust that tastes like something from a restaurant but happens in your regular oven.
- It uses pantry spices you probably already have and comes together in under 45 minutes start to finish.
- Smoked paprika gives everything a campfire warmth without any actual grilling required.
02 -
- Watch the paprika closely toward the end of baking because it can go from perfectly golden to bitter in just a couple of minutes.
- Press the coating on firmly with your palms instead of just sprinkling it or you will find half of it stuck to the pan instead of the chicken.
03 -
- Pound the chicken to even thickness before coating so the thin end does not dry out while the thick end finishes cooking.
- For extra crunch, mix half a cup of gluten free breadcrumbs into the Parmesan coating and it changes the entire texture.