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
Scale
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.
