Paprika Parmesan Crusted Chicken (Print)
Smoky paprika and Parmesan crusted chicken breasts baked to golden, crispy perfection 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 (or plant-based milk for dairy-free option)
→ Optional Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# How to Make:
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 thoroughly.
05 - Dip each chicken breast first into the egg mixture, then dredge thoroughly in the Parmesan-paprika coating, pressing gently to ensure an even, adherent crust.
06 - Place the coated chicken breasts on the prepared baking sheet, spacing them evenly to allow proper air circulation.
07 - Bake for 23 to 25 minutes, or until the coating is golden and crisp and the internal temperature reaches 165°F.
08 - Remove from oven and let rest briefly. Garnish with chopped fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The Parmesan crust gets impossibly crispy without any frying or heavy breading.
- It uses pantry spices you probably already have, and cleanup is basically one baking sheet.
02 -
- If your Parmesan is too fine it will not form a crust, so grate it on the large holes of a box grater for best results.
- Do not flip the chicken halfway through baking because you will ruin the crust that is forming underneath.
03 -
- Pound thicker chicken breasts to an even half inch thickness before coating so everything cooks evenly and stays juicy.
- Let the coated chicken sit on the counter for five minutes before baking so the egg wash sets and the crust holds firm.