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Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken delivers a golden, crackled Parmesan-panko crust with a vivid orange-red smoked paprika color. Bake juicy chicken breasts until the crust is caramelized and the center reaches 165°F for easy weeknight chicken.
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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
  • 4 boneless skinless chicken breasts
  • 1 Salt, pepper, and garlic powder to taste Use to season the chicken and paprika oil.
Paprika oil & coating
  • 3 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
Parmesan crumb crust
  • 1 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
Serving
  • 1 Fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep & season
  1. Preheat oven to 425°F and line a baking sheet with parchment to prevent sticking. Clear a spot for the chicken so you can coat quickly after mixing.
  2. Mix olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper until you have a cohesive, bright-orange-red seasoning oil. Taste and adjust so the seasoning is bold.
  3. Brush the paprika oil generously over both sides of each chicken breast until the surface looks glossy. Make sure the edges are coated so they brown.
  4. Combine Parmesan and panko, then press the mixture firmly onto the oiled chicken tops so it adheres in an even layer. Press harder on any dry spots.
Bake & finish
  1. Bake at 425°F for 22-25 minutes until the crust is golden-red and crackled at the edges. The visual cue is a caramelized top with set crumbs that look crisp.
  2. Check doneness by confirming the internal temperature reaches 165°F at the thickest part. If it’s under, bake 2-3 minutes more and recheck.
  3. Garnish with fresh parsley and serve with lemon wedges right away. The lemon adds brightness against the smoked paprika and caramelized Parmesan.

Notes

For the crispiest crust, press the Parmesan-panko firmly into the oiled surface so it sticks as it bakes; don’t skimp on oil. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan at 400°F for 8-12 minutes to re-crisp. Freezing is not recommended for best texture. For a gluten-free option, swap panko for gluten-free breadcrumbs with similar texture.