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Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden smoked paprika and Parmesan crust that turns vibrantly orange-red and caramelized in the oven. Weeknight-friendly chicken breasts bake until crisp on top and reach 165°F inside.
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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 breasts
  • 4 boneless skinless chicken breasts
Seasonings
  • 0.25 tsp Salt, pepper, and garlic powder to taste
Paprika oil
  • 3 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
Parmesan coating
  • 1 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
Serving
  • 0.25 cup Fresh parsley
  • 1 lemon wedges

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat your oven to 425°F and line a sheet pan with parchment for easy release and cleanup.
  2. Mix olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper until the oil looks evenly tinted.
  3. Brush the paprika oil generously over both sides of each chicken breast so the surface is well coated.
  4. Combine Parmesan and panko, then press firmly onto the oiled chicken tops so the crumbs adhere as a crust.
Bake
  1. Bake at 425°F for 22-25 minutes, until the crust is golden-red and visibly caramelized at the edges.
  2. Continue baking until the internal temperature reaches 165°F when checked at the thickest part, and let the crust look set and crackled.
Serve
  1. Garnish the baked chicken with fresh parsley and serve with lemon wedges for brightness.

Notes

For the best crunch, press the Parmesan-panko coating firmly so it sticks before baking, and avoid flipping the chicken so the crust stays intact. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 425°F until warmed through and the crust regains some crispness. Freezing is not recommended for the crumb topping. For a gluten-light option, use gluten-free panko in the same amount.