Paprika Parmesan Chicken (Printable)
Juicy chicken with smoky paprika and crispy Parmesan crust, baked golden for an easy weeknight meal.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Parmesan-Paprika 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
→ Egg Wash
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 It:
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 fully combined.
04 - In a separate shallow bowl, combine the freshly grated Parmesan cheese, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix until evenly distributed.
05 - Dip each chicken breast first into the egg wash, allowing excess to drip off, then dredge thoroughly in the Parmesan-paprika mixture. Press the coating gently onto both sides to ensure it adheres well.
06 - Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece for even browning.
07 - Bake for 23–25 minutes, or until the coating is crisp and golden and the internal temperature of the thickest part reaches 165°F.
08 - Remove from the oven, garnish with chopped fresh parsley, and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The Parmesan and paprika coating crisps up in the oven so convincingly you will never miss fried chicken.
- Everything coats in two bowls and bakes on one pan, which means cleanup is almost embarrassingly easy.
- It is genuinely low carb without tasting like you are sacrificing anything at all.
02 -
- If your Parmesan is very finely grated the crust may not crisp as well, so use the larger holes on your grater for the best texture.
- Pressing the coating firmly onto the chicken is not optional because loose crumbs will fall off and burn on the pan.
03 -
- Let the coated chicken sit on the sheet for five minutes before baking so the crust sets and adheres better during cooking.
- Broil for the last two minutes if you want an extra bronzed top, but watch it closely because Parmesan goes from golden to burnt faster than you think.