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Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden, caramelized smoked paprika-and-Parmesan crust. Oven-baked chicken breasts develop a vivid orange-red color and a crisp panko coating in about 25 minutes.
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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
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
Salt, pepper, and garlic powder to taste
  • 1 Salt, pepper, and garlic powder to taste Use to taste.
olive oil
  • 3 tbsp olive oil
smoked paprika
  • 1 tbsp smoked paprika
sweet paprika
  • 1 tsp sweet paprika
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
Parmesan cheese, freshly grated
  • 1 cup Parmesan cheese, freshly grated
panko breadcrumbs
  • 0.5 cup panko breadcrumbs
fresh parsley and lemon wedges for serving
  • 1 fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat the oven to 425°F and line a sheet pan with parchment for easy release.
  2. Mix olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper to form a vibrant orange-red coating.
  3. Brush the paprika oil generously over both sides of each chicken breast so the surface is evenly coated.
  4. Combine Parmesan and panko, then press firmly onto the oiled chicken so the crust holds as it bakes.
Bake
  1. Bake for 22-25 minutes at 425°F until the crust is golden-red and caramelized at the edges.
  2. Continue baking as needed until the internal temperature reaches 165°F to ensure the chicken is fully cooked.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges for bright contrast to the deep paprika crust.

Notes

For extra crisp texture, let the baked chicken rest on the sheet pan for 3-5 minutes before serving. Refrigerate leftovers in a sealed container for up to 3 days; reheat at 400°F until warmed through to revive the crust. Freezing is not recommended because the panko-Parmesan coating can soften. For a gluten-free option, swap the panko for gluten-free breadcrumbs using the same press-and-coat method.