Paprika Parmesan Baked Chicken (Printable)

Juicy chicken with smoky paprika and crispy Parmesan crust, baked to golden perfection.

# 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

# Steps:

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 mixture, then dredge thoroughly in the Parmesan-paprika coating, pressing gently to ensure even coverage.
06 - Place the coated chicken breasts on the prepared baking sheet, spacing them evenly.
07 - Bake for 23–25 minutes, or until the coating is crisp 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, no frying required, and your kitchen will smell incredible for hours.
  • Its the kind of recipe you can memorize after making it twice, and it dresses up a plain chicken breast like nothing else.
02 -
  • Do not skip the rest period after baking because cutting into it immediately releases all the juices and leaves the chicken dry.
  • If your Parmesan coating refuses to stick, your chicken is probably still too damp, so pat it down one more time with conviction.
03 -
  • If you want an extra crunchy crust, fold half a cup of gluten free breadcrumbs into the Parmesan mixture and it transforms the texture completely.
  • A glass of Sauvignon Blanc alongside this chicken is not mandatory but it should be, because the crisp acidity cuts through the richness perfectly.

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