Go Back

Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden smoked paprika and Parmesan crust that caramelizes in the oven. Vibrantly orange-red, crackled edges, and juicy chicken breasts make this an easy weeknight chicken bake.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasonings and oil
  • 0.25 tsp Salt, pepper, and garlic powder Use to taste; you’ll season the chicken oil mixture.
  • 3 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
Parmesan crust
  • 1 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
Serving
  • 1 Fresh parsley
  • 1 lemon wedges

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425°F and line a baking sheet with parchment for easy release and cleanup.
Make the paprika oil
  1. Mix olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper until evenly combined.
Coat the chicken
  1. Brush the paprika oil generously over both sides of each chicken breast so the crust adheres and browns.
Build the Parmesan crust
  1. Combine Parmesan and panko, then press firmly onto the oiled chicken tops for a thick, crunchy layer.
Bake until crisp and done
  1. Bake for 22-25 minutes at 425°F until the crust is golden-red and the internal temperature reaches 165°F.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges for brightness against the caramelized paprika crust.

Notes

For the crispiest crust, press the Parmesan-panko mixture firmly so it sticks to the oil. Refrigerate leftovers in an airtight container up to 3 days; reheat at 425°F for 8-10 minutes to re-crisp. Freezing is not recommended because the crust texture can soften after thawing. For a gluten-free swap, use gluten-free panko breadcrumbs (and keep the seasoning amounts the same).