Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden, caramelized crust made from smoked paprika oil, Parmesan, and panko. Oven-baked at 425°F until the tops turn vivid orange-red and the chicken reaches 165°F.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken

4 boneless skinless chicken breasts
0.25 tsp salt to taste
0.25 tsp pepper to taste
0.5 tsp garlic powder to taste

Paprika Parmesan crust

3 tbsp olive oil
1 tbsp smoked paprika
1 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
1 cup Parmesan cheese, freshly grated
0.5 cup panko breadcrumbs

Serving

1 fresh parsley for serving
1 lemon wedges for serving

Equipment

1 sheet pan

Method

Prep

Preheat your oven to 425°F and line a sheet pan with parchment for easy cleanup.
Mix olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper until evenly colored.
Brush the paprika oil generously over both sides of each chicken breast so the surface looks glossy.

Coat

Combine Parmesan and panko, then press the mixture firmly onto the oiled chicken tops so it clings in an even layer.

Bake

Bake for 22-25 minutes until the crust is golden-red and the internal temperature reaches 165°F, with caramelized edges visible.

Finish

Garnish with fresh parsley and serve with lemon wedges for bright flavor contrast.

Notes

For the crispiest crust, press the Parmesan-panko firmly into the chicken so it forms a tight layer before baking. Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan in a 400°F oven until hot and re-crisped (about 8-12 minutes). Freezing is not recommended because the crust texture softens after thawing. For a lower-carb option, swap panko for finely grated Parmesan plus a small amount of extra Parmesan for a crisp topping.