If you’re in search of a weeknight dinner that wows with flavor and delivers crispiness without a fryer in sight, Baked Paprika-Parmesan Chicken absolutely answers the call. Tender chicken breasts are cloaked in a golden crust of Parmesan, aromatic paprika, and crunchy breadcrumbs, then baked to juicy perfection: simple, fuss-free, and guaranteed to be a hit with the whole family! This dish is a true crowd-pleaser, hitting that rare sweet spot between easy prep and irresistible results.
Ingredients You’ll Need
Ingredients You’ll Need
Every component in this recipe works a little magic, whether it’s the tangy cheese, bold spices, or the humble breadcrumb. When combined, these everyday ingredients turn into something special—the kind of supper you’ll crave again and again.
- Chicken Breasts: Use boneless, skinless breasts for maximum tenderness and easy slicing after baking.
- Grated Parmesan Cheese: This brings saltiness, nuttiness, and a wonderfully cheesy crunch to the coating.
- Plain Breadcrumbs: Breadcrumbs provide a shattering crisp when baked; swap for gluten-free if needed.
- Smoked Paprika: Not your average paprika, this infuses a subtle smokiness and gorgeous color.
- Garlic Powder: Sprinkling in garlic powder gives lovely savory depth without overpowering the chicken.
- Onion Powder: Just a hint here adds whisper-soft sweetness and works in harmony with the other spices.
- Salt: It pulls all the flavors together and ensures each bite is seasoned beautifully.
- Black Pepper: A little freshly ground black pepper adds a bit of warmth and dimension to the crust.
- Olive Oil: Rubbing the chicken with olive oil helps the coating adhere and browns everything perfectly.
- Chopped Fresh Parsley (optional): Scatter over just before serving for a pop of color and herbal freshness.
How to Make Baked Paprika-Parmesan Chicken
Step 1: Preheat Your Oven and Prep the Pan
Start by heating your oven to 400°F—a hot oven is the key to that irresistible crust! Grab a baking sheet and line it with parchment paper for easy cleanup, or lightly grease it if you prefer. This step helps keep the chicken from sticking and ensures even crisps all around.
Step 2: Mix Up the Flavored Coating
In a shallow bowl, combine your grated Parmesan, plain breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mixing these dry ingredients together creates a blend that’s zesty, toasty, and richly flavorful—the soul of your Baked Paprika-Parmesan Chicken!
Step 3: Oil and Coat the Chicken
Pat the chicken breasts dry, then drizzle the olive oil over them and gently rub to coat every surface. This not only helps the coating stick but also keeps the meat moist as it bakes. Dip each chicken breast into your crumb mixture, pressing down to ensure a thick, even layer on both sides. Don’t be shy—get that good stuff on there!
Step 4: Arrange and Bake
Place your coated chicken breasts onto the prepared baking sheet, leaving space around each one. Slide the tray into the preheated oven and bake for 25 to 30 minutes. The coating should turn a deep golden brown and a kitchen thermometer inserted into the thickest part should read 165°F. For a next-level crispy finish, try flipping on the broiler for the last 2 or 3 minutes—just keep a close eye!
Step 5: Rest, Garnish, and Serve
Give your Baked Paprika-Parmesan Chicken a quick five-minute rest straight out of the oven. This helps the juices redistribute, keeping each bite perfectly tender. Finish with a generous sprinkle of fresh parsley if you love a burst of color and brightness—now you’re ready to dig in!
How to Serve Baked Paprika-Parmesan Chicken
Garnishes
Brighten up your platter with a scattering of chopped fresh parsley, a squeeze of lemon, or even a dusting of extra Parmesan. These little additions not only make your Baked Paprika-Parmesan Chicken look company-ready, but add delicious freshness and zing.
Side Dishes
This chicken pairs beautifully with just about anything—think roasted vegetables for a cozy winter vibe or a simple green salad for something lighter. Mashed potatoes or fluffy rice also make terrific companions, soaking up any cheesy, paprika-speckled crumbs left behind.
Creative Ways to Present
If you want to switch things up, try slicing the chicken and arranging the pieces over a big Caesar salad or nestle them inside a buttered brioche roll for the best sandwich ever. Mini cutlets make excellent party nibbles too, complete with a spicy dipping sauce!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Paprika-Parmesan Chicken keeps surprisingly well! Store cooled chicken in an airtight container in the fridge, and it will stay fresh for up to three days. Thanks to the Parmesan and breadcrumbs, the coating retains more texture than most baked recipes.
Freezing
To freeze, lay cooled chicken pieces on a parchment-lined tray and freeze until solid, then transfer to a resealable freezer bag. Frozen, the chicken will keep for up to two months. Label clearly and reheat directly from frozen in the oven for best texture.
Reheating
For the tastiest results, reheat Baked Paprika-Parmesan Chicken in a 350°F oven until warmed through—about 10-15 minutes. This keeps the coating crispy and the inside juicy. Microwave reheating works in a pinch, but be aware the crust may soften a bit.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are just as tasty and often stay extra juicy. Keep in mind that cooking time might be a few minutes less, so check for doneness with a thermometer.
What’s the best way to get the coating really crispy?
Make sure the chicken is well-coated with the crumb mixture and don’t crowd the baking sheet. For extra crunch, broil during the last couple minutes of baking—just until the top is nicely golden and crisp.
Is it possible to make this recipe gluten-free?
Easily! Just substitute your favorite gluten-free breadcrumbs in the same quantity. Everything else in Baked Paprika-Parmesan Chicken is naturally gluten-free, so everyone can enjoy.
Can I prep the chicken ahead of time?
Definitely. You can coat the chicken up to a day in advance and keep it covered in the refrigerator. When you’re ready to eat, just pop it in the oven and bake as directed. This makes it a wonderful option for meal prep or dinner parties.
How do I know when the chicken is cooked through?
Use an instant-read thermometer: the internal temperature should reach 165°F in the thickest part of the chicken. The coating will be beautifully golden and the juices should run clear.
Final Thoughts
There’s so much to love about Baked Paprika-Parmesan Chicken—from its straightforward prep to its family-friendly flavors and that glorious golden crust. Give it a try the next time you need a comforting and impressive main, and watch it become one of your new weeknight staples!
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Baked Paprika-Parmesan Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Baked Paprika-Parmesan Chicken recipe is a delicious and easy way to prepare juicy chicken breasts with a crispy, flavorful coating. The combination of Parmesan cheese, breadcrumbs, and smoked paprika creates a savory crust that pairs perfectly with the tender chicken. A simple and satisfying dish that’s sure to become a family favorite!
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
Additional:
- 2 tablespoons olive oil
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
- Prepare the coating: In a shallow bowl, combine the Parmesan, breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Coat the chicken: Drizzle olive oil over the chicken breasts and rub to coat evenly. Press each chicken breast into the breadcrumb mixture, coating both sides thoroughly.
- Bake: Place the coated chicken on the prepared baking sheet. Bake for 25–30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.
- Rest and serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- For extra crispiness, broil the chicken for the last 2–3 minutes.
- Serve with a side of roasted vegetables or a fresh green salad.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 310
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 95 mg
