Paprika Parmesan Crusted Chicken (Printable View)
Smoky paprika and Parmesan crusted chicken breasts, baked golden and crispy for an effortless weeknight dinner.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Coating
02 - 1 cup freshly grated Parmesan cheese
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried oregano
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Binding
09 - 2 large eggs
10 - 2 tablespoons milk
→ Optional Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the chicken breasts dry with paper towels to ensure proper coating adhesion.
03 - In a shallow bowl, whisk together the eggs and milk until well combined.
04 - In a separate shallow bowl, combine the Parmesan cheese, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Mix until evenly distributed.
05 - Dip each chicken breast into the egg wash, allowing excess to drip off, then dredge thoroughly in the Parmesan-paprika mixture, pressing gently to help the coating adhere.
06 - Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece for even browning.
07 - Bake for 23 to 25 minutes, or until the coating is crisp and the internal temperature of the chicken reaches 165°F.
08 - Garnish with chopped fresh parsley and serve alongside lemon wedges.
# Expert Advice:
01 -
- The Parmesan crust forms this shatteringly crisp shell that locks every drop of moisture inside the chicken.
- It tastes like something you would order at a restaurant but comes together with pantry staples on a Tuesday night.
02 -
- If the cheese coating starts browning too fast around minute 18 lay a loose piece of foil over the top to shield it.
- Letting the coated chicken sit five minutes before baking helps the crust adhere so it does not slide off in big patches.
03 -
- Use one hand for the egg and the other for the dry mix to avoid the dreaded club fingers that glue themselves shut.
- Toasting the spice blend in a dry skillet for thirty seconds before mixing it in intensifies the flavor tenfold.