If you’re craving a dish that delivers both comfort and excitement in every bite, let me introduce you to the deliciously crispy and flavorful Baked Paprika-Parmesan Chicken Recipe. This recipe marries the smoky warmth of paprika with the nutty richness of Parmesan cheese, all perfectly baked to a golden crust that locks in juicy tenderness. It’s an easy crowd-pleaser that feels special without hours of effort—ideal for a weeknight dinner or impressing guests alike.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe keeps things straightforward with simple, pantry-friendly ingredients that each play a starring role. From the vibrant paprika that adds a subtle smoky kick to the Parmesan cheese which forms a beautifully browned crust, every element enhances the taste, texture, and appearance of your chicken.
- 4 boneless skinless chicken breasts: The central protein, lean and tender, perfect for quick baking.
- 1/2 cup grated Parmesan cheese: Freshly grated for melt-in-your-mouth crispiness and irresistible flavor.
- 1/2 cup plain breadcrumbs: They give the chicken an inviting crunchy coating—panko works great for extra crunch.
- 2 tablespoons olive oil: Helps the coating stick and brings a subtle richness to the dish.
- 1 teaspoon smoked paprika: The star spice that lends a beautiful smoky aroma and deep color.
- 1/2 teaspoon garlic powder: Adds savory depth without overpowering the other flavors.
- 1/2 teaspoon onion powder: Complements the garlic with a gentle sweetness.
- 1/2 teaspoon salt: Enhances all the ingredients and balances the flavors.
- 1/4 teaspoon black pepper: Adds just the right amount of mild heat and complexity.
- 1/2 teaspoon dried Italian seasoning: Brings a hint of herbal freshness alongside the paprika.
- Cooking spray: For a non-stick surface and extra crispness without added fat.
How to Make Baked Paprika-Parmesan Chicken Recipe
Step 1: Prep Your Oven and Chicken
Start by preheating your oven to 400°F to ensure it’s hot and ready to give your chicken that perfect golden crust. Lightly coat a baking dish or sheet pan with cooking spray so your chicken won’t stick and gets nice airflow for even baking. Use paper towels to pat your chicken breasts dry—this is a simple step that makes a big difference in helping the coating adhere tightly.
Step 2: Mix the Flavorful Coating
In a shallow bowl, blend the grated Parmesan cheese, breadcrumbs, smoked paprika, garlic powder, onion powder, salt, black pepper, and Italian seasoning. This combination promises a symphony of flavors and textures that will create the signature crispy crust you’re dreaming of.
Step 3: Coat Your Chicken
Brush each chicken breast with olive oil on both sides—this little touch not only helps the coating stick but also promotes that lovely toasted finish. Press each piece into the Parmesan mixture, making sure to cover every inch with a gentle but firm press so the coating clings beautifully during baking.
Step 4: Bake to Crispy Perfection
Arrange the coated chicken breasts in a single layer on your prepared pan. Pop them into the oven for 22 to 28 minutes, or until the internal temperature hits 165°F and the crust turns an irresistible golden brown. If you want even more crispiness, just broil for 2 to 3 minutes at the end—watch carefully so it doesn’t burn! Let the chicken rest for 5 minutes before digging in; this helps the juices redistribute and keeps every bite juicy.
How to Serve Baked Paprika-Parmesan Chicken Recipe
Garnishes
Brighten up your plate by topping the baked chicken with fresh parsley or chopped chives. A squeeze of lemon juice right before serving can add an amazing burst of freshness that pairs beautifully with the smoky paprika flavor.
Side Dishes
This Baked Paprika-Parmesan Chicken Recipe is a true chameleon with sides. Try it alongside creamy mashed potatoes, a crisp green salad, or garlicky roasted veggies to round out the meal with varied textures and flavors.
Creative Ways to Present
For a fun twist, slice the chicken and serve it over a bed of quinoa or pasta tossed with olive oil and herbs. You could also layer it into sandwiches or wraps with fresh lettuce and tomato for a delightful lunch option that uses your leftovers creatively.
Make Ahead and Storage
Storing Leftovers
Place any leftover baked paprika-Parmesan chicken in an airtight container and store it in the fridge for up to 3 days. Keeping it well-covered maintains moisture without losing that satisfying crispness too much.
Freezing
This recipe freezes really well! Freeze the baked chicken breasts individually wrapped in foil or freezer bags. They’ll keep fresh for up to 2 months. Just thaw overnight in the fridge before reheating to enjoy later without losing flavor or texture.
Reheating
To reheat, warm gently in a 350°F oven for about 10-15 minutes. This helps revive the crispy coating better than the microwave, which can make the crust soggy. If you want to freshen it up further, a quick broil for 1-2 minutes works wonders.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs work great with this recipe and tend to be even juicier. Just adjust the baking time a little longer to ensure they cook through.
Is smoked paprika necessary or can I use regular paprika?
Smoked paprika adds a unique smoky flavor and deeper color, but if you don’t have it, regular paprika will still work fine—your chicken will just be a bit milder and less smoky.
Can I make this recipe dairy-free?
You can try substituting the Parmesan with a dairy-free cheese alternative or nutritional yeast, but keep in mind the texture and flavor will differ somewhat from the original.
How do I make the coating extra crispy?
Using panko breadcrumbs instead of regular ones and broiling at the end of baking for a couple of minutes will give you that extra crunch everyone loves.
What should I serve with this chicken for a complete meal?
Pair this chicken with roasted vegetables, a fresh salad, or some rice or potatoes for a balanced, satisfying meal packed with flavor and nutrition.
Final Thoughts
There’s something so comforting and utterly delicious about the Baked Paprika-Parmesan Chicken Recipe—it’s a perfect example of how simple ingredients can come together to create a dish that feels like a real treat. I hope you enjoy making it as much as I do, and that it finds a cozy spot on your dinner table again and again.
Print
Baked Paprika-Parmesan Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Paprika-Parmesan Chicken is a flavorful and crispy oven-baked dish featuring boneless skinless chicken breasts coated in a savory blend of Parmesan cheese, breadcrumbs, and aromatic spices. Perfect for a quick and easy dinner, it offers a deliciously crunchy crust paired with juicy chicken inside.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
Coating
- 1/2 cup grated Parmesan cheese
- 1/2 cup plain breadcrumbs
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning
Other
- 2 tablespoons olive oil
- cooking spray
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Lightly coat a baking dish or sheet pan with cooking spray to prevent sticking.
- Dry the Chicken: Pat the chicken breasts dry thoroughly using paper towels to ensure the coating sticks well.
- Mix the Coating: In a shallow bowl, combine grated Parmesan cheese, plain breadcrumbs, smoked paprika, garlic powder, onion powder, salt, black pepper, and dried Italian seasoning. Mix well to blend all the flavors.
- Coat the Chicken: Brush each chicken breast with olive oil on both sides. Then press each breast firmly into the Parmesan mixture, ensuring it is evenly coated and the mixture adheres well.
- Arrange and Bake: Lay the coated chicken breasts in a single layer in the prepared baking dish. Bake in the preheated oven for 22 to 28 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden and crisp.
- Optional Broiling: For extra browning and crunch, broil the chicken for an additional 2 to 3 minutes at the end of baking, watching carefully to avoid burning.
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute and keep the meat juicy.
Notes
- Use panko breadcrumbs instead of regular breadcrumbs for an even crispier texture.
- Freshly grated Parmesan cheese melts and browns better than pre-shredded cheese.
- This recipe works well using boneless skinless chicken thighs; adjust the cooking time accordingly.
