Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden, crackled crust and deep orange-red color from smoked and sweet paprika. Juicy chicken breasts bake until the Parmesan and panko caramelize at the edges for an easy weeknight chicken dinner.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken breasts

4 boneless skinless chicken breasts
0.25 tsp Salt, pepper, and garlic powder to taste Use to taste; season both sides.

Paprika oil

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

0.25 cup Fresh parsley Optional garnish, for contrast.
1 lemon wedges Serve alongside.

Equipment

1 sheet pan

Method

Prep the oven and pan

Preheat the oven to 425°F and line a sheet pan with parchment for easy cleanup.
Mix the olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper until evenly colored.

Coat the chicken

Brush the paprika oil generously over both sides of each chicken breast so the surface is glossy.
Combine the Parmesan and panko, then press firmly onto the oiled chicken to create an even crust over the tops.

Bake

Bake for 22-25 minutes at 425°F until the crust is golden-red and crackled, and the internal temperature reaches 165°F.

Serve

Garnish with fresh parsley and serve with lemon wedges for bright, citrus contrast.

Notes

For the crispiest crust, press the Parmesan-panko mixture firmly so it adheres after brushing with oil. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 375°F until warmed through. Freezing isn’t recommended because the crust can soften. If you want a lower-carb option, replace panko with finely ground Parmesan or almond flour for a similar bake.