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Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a vibrantly orange-red, golden Parmesan-panko crust. Oven-baked chicken breasts stay juicy while the crust crackles and caramelizes at the edges for a crispy weeknight dinner.
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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
  • 1 tsp garlic powder to taste
  • 1 tsp salt to taste
  • 1 tsp pepper to taste
  • 3 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
Crust
  • 1 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
Serving
  • 1 Fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F and line a sheet pan with parchment so the chicken bakes evenly without sticking.
  2. Mix olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper to form a vibrant orange-red seasoning oil.
  3. Brush the paprika oil generously over both sides of each chicken breast so every surface gets coated.
  4. Combine Parmesan and panko, then press firmly onto the oiled chicken tops so the crust adheres in thick, crackly layers.
Bake and serve
  1. Bake for 22-25 minutes at 425°F until the crust is golden-red and the edges look caramelized.
  2. Check for doneness by reaching an internal temperature of 165°F in the thickest part, then remove the pan.
  3. Garnish with fresh parsley and serve with lemon wedges to brighten the flavors right before eating.

Notes

Pro tip: press the Parmesan-panko firmly so it bonds to the oil; a well-packed crust bakes up golden-red and crackles instead of slipping. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because the crust can soften after thawing. For a lower-carb swap, replace panko with finely grated Parmesan or crushed pork rinds while keeping the same pressing method.