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Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden-smoked paprika and Parmesan crust that caramelizes at the edges. The vibrant orange-red coating bakes onto the chicken for a crispy, crackled top—an easy weeknight chicken bake.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 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
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season the chicken
  1. Preheat oven to 425°F and line a sheet pan with parchment for easy release and crisping.
  2. Mix olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper until evenly colored.
  3. Brush the paprika oil generously over both sides of each chicken breast so the top will bake into a crust.
  4. Combine Parmesan cheese and panko, then press firmly onto the oiled chicken to coat the tops.
Bake
  1. Bake at 425°F for 22-25 minutes until the crust is golden-red and crackled, and the internal temperature reaches 165°F.
  2. Garnish with fresh parsley and serve with lemon wedges for bright, fresh contrast to the caramelized crust.

Notes

For the most caramelized crust, press the Parmesan-panko mixture firmly so it adheres before baking. Store leftovers in the fridge up to 3 days; reheat on a sheet pan at 400°F until hot to help re-crisp. Freezing is not recommended for best texture. If you want a lower-fat option, use reduced-fat Parmesan and a light olive oil spray to keep the crust flavor while reducing calories.