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Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden, crackled smoked-paprika and Parmesan crust. Chicken breasts bake at 425°F until deeply caramelized and reach 165°F for juicy results.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 1 Salt, pepper, and garlic powder to taste Use to season the chicken and crust mix.
Paprika oil
  • 3 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
Parmesan crust
  • 1 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
Serving
  • 1 Fresh parsley
  • 1 lemon wedges

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425°F and line a baking sheet with parchment so the chicken cooks evenly without sticking.
  2. Mix olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper until it becomes a vivid orange-red paste-like seasoning.
Coat the chicken
  1. Brush the paprika oil generously over both sides of each chicken breast, using a thick coat so the crust forms a caramelized layer.
  2. Combine Parmesan and panko, then press firmly onto the oiled chicken to coat the tops so the surface gets golden and crackles.
Bake
  1. Bake for 22-25 minutes at 425°F until the crust is golden-red and the edges look caramelized, with internal temperature reaching 165°F.
Finish
  1. Garnish with fresh parsley and serve with lemon wedges to brighten the baked paprika Parmesan crust.

Notes

For the best caramelized crunch, press the Parmesan-panko mixture firmly into the tops so it adheres before baking. Refrigerate leftovers in an airtight container up to 3 days and reheat at 400°F until hot and crisp again; freezing is not recommended due to breadcrumb texture. If you want a lower-carb option, swap panko for finely crushed Parmesan crisps or almond-flour crumbs while keeping the same pressing technique.