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Baked Paprika Parmesan Chicken

Baked paprika parmesan chicken with a smoky, golden parmesan crust. Oven-baked chicken breasts stay juicy while the cheese coating browns for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless, skinless chicken breasts Use similar thickness for even baking.
parmesan crust
  • 0.5 cup grated parmesan cheese Grated parmesan melts into a crisp coating.
  • 1 tbsp smoked paprika Provides the smoky paprika flavor.
  • 1 tsp garlic powder Adds savory garlic notes.
  • 0.5 tsp salt Seasoning for the crust.
  • 0.25 tsp black pepper Freshly ground if possible.
  • 3 tbsp olive oil Helps the coating adhere and promotes browning.
garnish
  • 1 Fresh parsley, for garnish Optional, for a fresh finish.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F and lightly grease a baking dish.
  2. Combine the parmesan cheese, smoked paprika, garlic powder, salt, and pepper in a shallow bowl.
  3. Brush each chicken breast with olive oil, then press into the parmesan mixture to coat evenly on both sides.
Bake
  1. Place the coated chicken breasts in the prepared baking dish.
  2. Bake for 22–25 minutes at 400°F, until the chicken reaches an internal temperature of 165°F and the crust is golden.
Rest and serve
  1. Let the chicken rest for 5 minutes to keep juices in the meat.
  2. Garnish with fresh parsley and serve warm.

Notes

For best browning, avoid overcrowding and use a similar thickness for each breast. Store leftovers in the refrigerator up to 3 days; freeze cooked chicken up to 2 months. For a gluten-free option, this recipe already is gluten-free—just ensure your parmesan is gluten-free if needed.