Paprika Parmesan Crusted Chicken (Printable)

Crispy Parmesan and smoky paprika coated chicken breasts, baked golden for a quick weeknight dinner.

# Ingredient List:

→ Chicken

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

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving

# Directions:

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 the coating adheres properly.
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 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 full adhesion.
06 - Place the coated chicken breasts onto the prepared baking sheet, spacing them evenly apart.
07 - Bake for 23–25 minutes, or until the coating is crisp and golden and the internal temperature of the thickest part of the chicken reaches 165°F.
08 - Remove from the oven and let rest for 2–3 minutes. Garnish with chopped fresh parsley and serve alongside lemon wedges.

# Expert Tips:

01 -
  • The Parmesan and paprika coating creates a crust so flavorful you will never miss traditional breading, making this naturally low carb without trying.
  • Everything bakes on one sheet pan, which means cleanup is almost nonexistent and you can focus on a simple side salad instead of scrubbing pans.
  • It reheats beautifully the next day sliced over greens, so making extra is never a mistake you will regret.
02 -
  • If you open the oven door repeatedly to check on the chicken the temperature drops and you lose that crucial blast of heat that sets the crust, so trust the timer and resist peeking.
  • Letting the coated chicken sit on the counter for five minutes before baking helps the egg wash set slightly, which means fewer bare patches where the cheese fell off during baking.
  • For extra crunch that rivals fried chicken, stir half a cup of gluten free breadcrumbs into the Parmesan mixture and watch the texture transform completely.
03 -
  • Grate the Parmesan on the finest holes of your box grater so it melts into a cohesive crust rather than leaving chunky gaps that burn before the chicken cooks through.
  • If your chicken breasts are very thick, slice them in half horizontally to create thinner cutlets that cook faster and get a higher ratio of crispy coating to meat, which is never a bad thing.

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