Go Back

Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden, crackled Parmesan-panko crust and vibrant smoked paprika color. Oven-baked chicken breasts stay juicy while the crust caramelizes at the edges for a crispy finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Use evenly thick cutlets if possible for uniform cooking.
Seasoned paprika oil
  • 0.5 tsp salt Measure to taste; season the oil mixture.
  • 0.5 tsp pepper Measure to taste; season the oil mixture.
  • 0.5 tsp garlic powder Measure to taste; use in the spice blend.
  • 3 tbsp olive oil Helps the paprika and seasonings adhere to the chicken.
  • 1 tbsp smoked paprika Gives the orange-red color and smoky depth.
  • 1 tsp sweet paprika Adds mild sweetness and color.
  • 1 tsp garlic powder Use alongside the other powders in the oil mixture.
  • 1 tsp onion powder Rounds out the savory flavor.
Parmesan-panko crust
  • 1 cup Parmesan cheese Freshly grate for best melting and browning.
  • 0.5 cup panko breadcrumbs Press firmly so it bonds and crisps in the oven.
To serve
  • 1 fresh parsley Chop or leave as small sprigs for a bright contrast.
  • 1 lemon wedges Serve on the side to brighten the flavors.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the 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 the spice blend fully coats the surface.
Build the crust
  1. Combine Parmesan cheese and panko breadcrumbs in a bowl.
  2. Press the Parmesan-panko mixture firmly onto the tops of the oiled chicken breasts so it adheres before baking.
Bake and finish
  1. Bake for 22-25 minutes at 425°F until the crust is golden-red and the internal temperature reaches 165°F.
  2. Garnish with fresh parsley and serve immediately with lemon wedges.

Notes

For the crispiest crust, press the Parmesan-panko firmly and avoid moving the chicken once it’s on the tray. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 425°F until hot. Freezing is not recommended for best texture. If you need a gluten-free option, use gluten-free panko breadcrumbs to keep the same crunchy topping.