Paprika Parmesan Chicken (Print Version)
Juicy baked chicken with smoky paprika and crispy Parmesan coating, ready in 40 minutes for four.
# 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 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 the coating adheres properly.
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 so the coating adheres 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 of the chicken reaches 165°F.
08 - Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The Parmesan crust gets genuinely crispy in the oven without any frying, which feels like a small miracle on a weeknight.
- Smoked paprika transforms plain chicken into something that tastes like you spent hours, but your hands on work is under fifteen minutes.
02 -
- If your chicken breasts are very thick, slice them in half horizontally first or they will burn on the outside before cooking through.
- Let the baked chicken rest for three minutes before slicing so the juices redistribute instead of pooling on your cutting board.
03 -
- Grate the Parmesan yourself on the small holes of a box grater so it adheres better than the fluffy pre shredded kind.
- For extra crunch, fold half a cup of gluten free breadcrumbs into the coating mixture and press firmly when dredging.