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Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden, caramelized smoked paprika-and-Parmesan crust. Oven-baked chicken breasts come out vibrantly orange-red and crackled, with an internal temperature of 165°F for juicy results.
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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
  • 4 boneless skinless chicken breasts
  • 0.5 tsp Salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
Paprika oil and crust
  • 3 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
Serving
  • 0.25 cup Fresh parsley for serving
  • 4 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep the oven and chicken
  1. Preheat oven to 425°F and line a sheet pan with parchment for easy cleanup.
  2. Mix olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper until evenly combined.
  3. Brush the paprika oil generously over both sides of each chicken breast so it’s well coated.
  4. Combine Parmesan and panko, then press firmly onto the oiled chicken tops so the crust adheres.
Bake and finish
  1. Bake for 22-25 minutes at 425°F until the crust is golden-red and caramelized and the internal temperature reaches 165°F.
  2. Garnish with fresh parsley and serve with lemon wedges for bright contrast.

Notes

For the crispiest crust, press the Parmesan-panko mixture firmly and avoid moving the chicken after coating. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 400°F until hot and crisp. Freezing is not recommended because the crust softens. For a lower-carb swap, use finely grated Parmesan plus crushed pork rinds instead of panko.