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Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden smoked paprika and Parmesan crust—vibrantly orange-red, caramelized, and crackled at the edges. You’ll press panko-Parmesan onto oiled chicken and bake at 425°F until juicy and cooked through.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • salt
  • pepper
  • garlic powder
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
  • fresh parsley
  • lemon wedges

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a sheet pan with parchment for easy cleanup.
  2. Mix the olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper until you have a smooth paprika oil.
Coat the chicken
  1. Brush the paprika oil generously over both sides of each chicken breast so the coating can cling during baking.
  2. Combine the Parmesan and panko and press the mixture firmly onto the top of each oiled chicken breast for a thick crust.
Bake and finish
  1. Bake at 425°F for 22-25 minutes until the crust is golden-red and the internal temperature reaches 165°F, with visible caramelization at the edges.
  2. Garnish with fresh parsley and serve with lemon wedges to brighten the flavors.

Notes

For the most vibrant, crisp edges, press the Parmesan-panko firmly so it adheres before baking. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a sheet pan in a 400°F oven until warmed through. Freezing is not recommended for best crust texture. For a lower-carb option, replace panko with finely crushed Parmesan crisps or almond flour and expect a slightly different crunch.