Paprika Parmesan Crusted Chicken (Printable Version)
Juicy chicken with a crispy paprika-Parmesan crust, baked golden in under 40 minutes for an easy weeknight dinner.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - 1/2 cup grated Parmesan cheese
→ Breading & Spices
03 - 1 cup breadcrumbs (use gluten-free if needed)
04 - 2 teaspoons sweet paprika
05 - 1/2 teaspoon smoked paprika (optional)
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Liquids
10 - 2 tablespoons olive oil
11 - 2 large eggs
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels to ensure the coating adheres properly.
03 - In a shallow bowl, whisk the eggs until fully beaten.
04 - In a separate shallow bowl, combine breadcrumbs, grated Parmesan, sweet paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix until evenly distributed.
05 - Dip each chicken breast into the egg wash, allowing excess to drip off, then press firmly into the breadcrumb mixture, coating both sides thoroughly.
06 - Place the coated chicken breasts on the prepared baking sheet. Drizzle olive oil evenly over each piece to promote browning and crispiness.
07 - Bake for 22-25 minutes, or until the crust is golden and crispy and the internal temperature of the thickest part reaches 165°F.
08 - Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The Parmesan melts into the breadcrumb coating and creates a crust that rivals any fried chicken without the mess of deep frying.
- It uses pantry staples you probably already have, and start to finish you are eating in under an hour.
02 -
- If your chicken breasts are thick, slice them horizontally to make cutlets because thick breasts burn the crust before the center cooks through.
- Do not flip the chicken halfway through baking because the bottom crust tears and you lose half the coating.
03 -
- Let the breaded chicken sit on the sheet for five minutes before baking so the coating sets and adheres better during cooking.
- If your Parmesan is very fine and powdery, mix it with the breadcrumbs using your fingers to break up clumps, because a single lump of cheese will burn and taste bitter.