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Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden-smoked paprika and Parmesan crust that turns orange-red and crackles at the edges. Easy weeknight chicken bake where oiled breasts are pressed in Parmesan-panko for a crunchy, caramelized top.
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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 breasts
  • 4 boneless skinless chicken breasts
Seasonings
  • 0.5 tsp Salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
Paprika-Parmesan coating
  • 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
  • 0.25 Fresh parsley for serving
  • 0.25 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 425°F and line a baking sheet with parchment for easy release and cleanup.
  2. Mix olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper until it forms a vivid red-orange paste.
Coat the chicken
  1. Brush the paprika oil generously over both sides of each chicken breast so the whole surface turns coated and glossy.
  2. Combine Parmesan and panko, then press firmly onto the oiled chicken to fully cover the tops with an even, crumbly layer.
Bake
  1. Bake for 22-25 minutes at 425°F until the crust is golden-red and the chicken reaches 165°F internal temperature.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges for bright contrast against the caramelized crust.

Notes

For the crispiest top, press the Parmesan-panko firmly so crumbs adhere before baking. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan at 400°F until hot. Freezing is not recommended because the crust can soften. For a lighter option, use finely grated low-fat Parmesan and whole-wheat panko to reduce calories while keeping the crust texture.