Paprika Parmesan Chicken (Printer-Friendly)
Juicy chicken with smoky paprika and crispy Parmesan crust, baked to golden perfection for an easy weeknight meal.
# 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 freshly grated Parmesan cheese, smoked paprika, garlic powder, onion powder, dried 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 so the crust adheres firmly to the surface.
06 - Place the coated chicken breasts on the prepared baking sheet, spacing them evenly to allow proper air circulation.
07 - Bake for 23–25 minutes, or until the coating is crisp and golden and the internal temperature of the chicken reaches 165°F when checked with a meat thermometer.
08 - Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The Parmesan crust gets impossibly crispy in the oven without any frying or fuss.
- Smoked paprika transforms a basic weeknight chicken dinner into something that tastes like you spent twice as long on it.
02 -
- Press the coating on firmly with your palms or half of it will slide off during baking.
- Check the temperature at 23 minutes because overcooked chicken dries out fast under that crust.
03 -
- Pound thicker chicken breasts to an even thickness before coating so the edges do not dry out before the center is done.
- A thin slick of mayonnaise on the baking sheet under each breast prevents sticking and adds richness without anyone noticing.