If you’re ready for a dinner that’s simple, satisfying, and guaranteed to impress, look no further than Baked Paprika-Parmesan Chicken. This dish features juicy chicken breasts smothered in a zesty blend of smoky paprika and nutty Parmesan, all baked to crispy, golden perfection. It’s a crowd-pleaser that turns basic pantry staples into an unforgettable main course, and you’ll love how quickly it comes together on even your busiest weeknights.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—just a handful of flavor-packed ingredients come together to create Baked Paprika-Parmesan Chicken that’s tender, savory, and totally irresistible. Each component has a job to do, whether it’s adding crunch, color, or deep savory notes.
- Chicken Breasts: Boneless, skinless chicken breasts are lean and cook up juicy when baked; choose breasts of similar size for even cooking.
- Parmesan Cheese: Freshly grated Parmesan delivers a salty, nutty crust that browns beautifully in the oven.
- Smoked Paprika: The star of the spice mix, smoked paprika infuses each bite with rich, warm smokiness and a gorgeous ruby hue.
- Garlic Powder: Brings subtle, rounded garlic flavor that melds perfectly with the cheese and paprika.
- Onion Powder: Adds gentle sweetness and depth to the seasoning blend.
- Salt: Essential for highlighting every flavor, so don’t skimp (but be mindful if your cheese is extra salty).
- Black Pepper: Offers a hint of heat and complexity without overwhelming the dish.
- Olive Oil: Helps the spice crust stick to the chicken and ensures a tender, moist result.
- Fresh Parsley (optional): Adds a fresh, vibrant pop of green as a garnish—totally optional, but highly recommended for that restaurant-worthy finish.
How to Make Baked Paprika-Parmesan Chicken
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F for the ideal roasting temperature—hot enough to crisp up the coating without drying out the chicken. Line a baking sheet with parchment paper for effortless cleanup, or give it a light grease with olive oil or cooking spray.
Step 2: Make the Flavor Mix
Grab a small bowl and combine your Parmesan, smoked paprika, garlic powder, onion powder, salt, and black pepper. This is where the magic happens! Use a fork or small whisk to blend everything evenly, making sure that each grain of cheese and spice gets a little cozy with its neighbors.
Step 3: Prepare the Chicken
Pat your chicken breasts dry with paper towels—this crucial step helps the oil and seasoning stick. Rub each breast with olive oil, coating every nook for maximum moisture and flavor. Now press the Parmesan-paprika mix onto every inch of the chicken, using your hands to really pack that delicious crust on.
Step 4: Bake to Perfection
Arrange the coated chicken breasts on your lined baking sheet, spacing them out for even heat flow. Slide the pan into your preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is a lovely golden brown. The aroma will have everyone sneaking peeks into the kitchen!
Step 5: Rest and Garnish
When the chicken is cooked, let it rest for five minutes on the pan—this helps the juices redistribute so each slice stays succulent. Finish by sprinkling with chopped fresh parsley if you like a hit of fresh color and brightness before serving your Baked Paprika-Parmesan Chicken.
How to Serve Baked Paprika-Parmesan Chicken
Garnishes
A simple shower of chopped parsley instantly elevates the presentation, but you can also squeeze on a little fresh lemon juice or add shavings of extra Parmesan for an added flourish. Even a pinch of smoked paprika on top right before serving brings out that lovely warm color and smokiness.
Side Dishes
Baked Paprika-Parmesan Chicken is delicious alongside fluffy jasmine rice, classic mashed potatoes, or your favorite roasted vegetables (think asparagus, carrots, or green beans). If you’re keeping things light, a crisp green salad with a tangy vinaigrette makes the perfect, refreshing counterpart.
Creative Ways to Present
For a show-stopping dinner, slice the chicken and arrange it over a bed of mixed greens or serve atop creamy risotto. Try tucking the sliced chicken into wraps or pitas with crunchy veggies for a handheld lunch the next day. It’s so versatile, you’ll love finding new ways to feature this Baked Paprika-Parmesan Chicken at your table.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Paprika-Parmesan Chicken will keep beautifully in the fridge for up to three days. Cool the chicken completely, then transfer it to an airtight container before storing. It’s just as tempting the next day, and great for quick lunches or busy weeknights.
Freezing
If you want to make extra for later, Baked Paprika-Parmesan Chicken freezes well. Wrap each cooked and cooled breast tightly in plastic wrap (or foil), then tuck them into a freezer bag. They’ll store for up to two months, and a quick thaw in the fridge overnight is all it takes to bring them back into action.
Reheating
For best results, reheat your chicken in a 325°F oven until warmed through—the coating stays crisp this way! If you’re in a hurry, the microwave works too, though the crust will be softer. Just cover loosely with a damp paper towel and heat in 30-second intervals until hot.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work perfectly in this recipe. They’re a little juicier and deliver a slightly richer flavor, making them a fantastic savory twist on classic Baked Paprika-Parmesan Chicken.
Is freshly grated Parmesan necessary?
Freshly grated Parmesan is recommended for its superior flavor and meltability, which makes the crust extra tasty. Pre-grated can be used in a pinch, but skip the stuff in the green can for best results.
How do I know when the chicken is done?
Check with an instant-read thermometer; the chicken is ready when it hits an internal temperature of 165°F at the thickest part. If you don’t have a thermometer, slice into the middle—there should be no pink left and the juices should run clear.
Can I make Baked Paprika-Parmesan Chicken ahead of time?
You can prep the chicken and coat it in the spice mixture a few hours in advance. Refrigerate, covered, until ready to bake. This lets you get a head start when entertaining or on those extra-busy evenings.
What can I do if I don’t have smoked paprika?
If smoked paprika isn’t on hand, sweet paprika will work, though you’ll miss a bit of that smoky depth. You can also add a pinch of cumin or chipotle powder for a similar flavor note, keeping your Baked Paprika-Parmesan Chicken deliciously unique.
Final Thoughts
You’re going to love how crave-worthy and easy this Baked Paprika-Parmesan Chicken becomes in your weekly rotation. The bold flavors, the comforting crunch, and the sheer simplicity all add up to a meal you’ll turn to again and again. Give it a try soon—you might just discover your new favorite chicken recipe!
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Baked Paprika-Parmesan Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Paprika-Parmesan Chicken recipe is a delightful dish that combines the flavors of Parmesan cheese and smoked paprika to create a crispy, flavorful crust on tender chicken breasts. Perfect for a simple and tasty weeknight dinner!
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Seasoning:
- 1/2 cup grated Parmesan cheese
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 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.
- Mix seasoning: In a small bowl, combine Parmesan cheese, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Prepare chicken: Pat dry the chicken breasts. Rub with olive oil, then coat with the Parmesan-paprika mixture, pressing it onto the surface.
- Bake: Place the coated chicken breasts on the baking sheet. Bake for 25–30 minutes until the chicken reaches 165°F and the topping is golden and slightly crispy.
- Rest and garnish: Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- This recipe also works great with boneless thighs.
- Serve with roasted veggies, rice, or a simple salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 290
- Sugar: 0g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 95mg
