Paprika Parmesan Chicken (Printable Version)
Juicy chicken with smoky paprika and crispy Parmesan crust, baked golden for an easy weeknight dinner.
# 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
→ Optional Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# Directions:
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 shallow bowl, combine the Parmesan cheese, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Mix until evenly distributed.
05 - Dip each chicken breast into the egg mixture, allowing excess to drip off. Then dredge thoroughly in the Parmesan-paprika coating, pressing gently to ensure the crust adheres evenly on all sides.
06 - Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece for even browning.
07 - Bake for 23 to 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 alongside.
# 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 simple chicken into something that tastes like it came off a grill, even in the middle of winter.
02 -
- If the cheese is not freshly grated the coating will be grainy and refuse to crisp no matter how long you bake it.
- Crowding the pan traps steam and turns your crispy crust soggy so give those breasts plenty of breathing room.
03 -
- Pound the chicken to even thickness before coating so the thin end does not dry out while the thick end finishes cooking.
- Let the coated chicken sit on the counter for five minutes before baking so the coating sets and adheres firmly.