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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 caramelizes in the oven. Juicy chicken breasts are coated with a panko-Parmesan layer for a crackled, savory finish—ideal for a weeknight.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasonings and flavor
  • 0.25 Salt, pepper, and garlic powder to taste Use to taste; season both sides of the chicken and the paprika oil blend.
  • 3 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
Parmesan-panko crust
  • 1 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
Serving
  • 0.25 Fresh parsley and lemon wedges for serving Fresh parsley for garnish; lemon wedges to finish.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and line a baking sheet with parchment.
  2. Mix the olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper.
  3. Brush the paprika oil generously over both sides of each chicken breast.
  4. Combine Parmesan and panko, then press firmly onto the oiled chicken to coat the tops.
Bake
  1. Bake at 425°F for 22-25 minutes until the crust is golden-red and the internal temperature reaches 165°F.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the most caramelized, crackled crust, press the Parmesan-panko firmly so it adheres to the oiled surface before baking. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best texture. For a lower-carb option, replace panko with finely ground Parmesan crumbs or finely crushed baked chicken coating-style crumbs if desired.