Paprika Parmesan Crusted Chicken

5 from 4 votes

This post may contain affiliate links. Please see our disclosure policy.

Paprika Parmesan Crusted Chicken is so tender and flavorful it doesn’t need any kind of sauce. The crisp Parmesan baked crust could almost pass for fried chicken!

3 pieces of Paprika & Parmesan Chicken topped with a garnish on a white plate

Paprika Parmesan Crusted Chicken

This Paprika Parmesan Crusted Chicken holds a special place in my heart; it was served at our wedding luncheon years ago. I remember having a little taste of it at the luncheon and wanted to dive face first in and finish mine and everyone’s around me, but refrained because I was wearing all white and didn’t want to burst out of my dress! Our family makes this dinner every year around our anniversary (my kids lovingly refer to it as “Anniversary Chicken”) and it’s a meal we always look forward to. We serve it with our Creamy Bowtie & Asparagus Pasta and it always brings me back to that happy day when I got married.

Easy Chicken Recipe

People are sometimes surprised at how simple this Paprika Parmesan Crusted Chicken is, because it is so packed with flavor and texture. It’s prepped in a matter of minutes and always turns out perfectly! Here’s all you need:

  • Boneless, skinless chicken breasts. You can use boneless thighs too, if you wish.
  • Parmesan cheese. I like to use the finely ground Parmesan cheese (like the kind you sprinkle over spaghetti) to coat the chicken, then sprinkle freshly grated Parmesan over the top as a garnish.
  • Italian bread crumbs. You can also use Panko bread crumbs and add Italian seasoning.
  • Melted butter. Rolling the chicken in butter will help give it that tasty fried chicken taste.
  • Paprika. I love the beautiful red color and mild, sweet flavor that paprika adds to this Parmesan crusted chicken recipe.

Suggestions for Paprika Parmesan Crusted Chicken

  • You can easily double or triple this recipe! I’ve made it for large family and church gatherings and it always gets devoured. You can make a lot and it stays well in warmers.
  • To make it more “kid friendly” we sometimes cut the chicken into strips before breading and baking. The cheesy crust bakes up so crispy that it could almost pass for fried chicken!
  • Don’t over bake! The chicken should bake up in 30 to 35 minutes until the juices run clear. Overcooking can make the chicken too dry.

What to Serve with this Recipe

This recipe is actually one of our readers’ favorites too! It has made our Top 10 Chicken Breast Recipes list. Serve it with our Creamy Bowtie & Asparagus Pasta or any of these delicious sides:

3 pieces of Paprika & Parmesan Chicken topped with a garnish on a white plate

Paprika Parmesan Crusted Chicken

5 from 4 votes
Paprika Parmesan Crusted Chicken is so tender and flavorful it doesn't need any kind of sauce. The crisp Parmesan baked crust could almost pass for fried chicken!

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine American
Servings 4



  • Combine Parmesan cheese with breadcrumbs on a plate or in a shallow dish.
  • Dip chicken breast in melted butter. Roll in crumb mixture until completely coated.
  • Place in baking dish and sprinkle generously with paprika.
  • Bake uncovered for 30-35 minutes @ 375 degrees – Do not overcook!


*Panko bread crumbs with a few teaspoons of Italian seasoning can be used in place of the Italian bread crumbs.
*If chicken breast thicknesses are uneven, or over an inch thick, pound them a mallet or rolling pin to reach 1-inch thickness.

Nutrition Information

Calories: 480kcalCarbohydrates: 21gProtein: 31gFat: 30gSaturated Fat: 17gCholesterol: 139mgSodium: 868mgPotassium: 487mgFiber: 1gSugar: 2gVitamin A: 866IUVitamin C: 2mgCalcium: 166mgIron: 2mg

Did you try this recipe?

Share It on Instagram!

Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!

Share This With the World


About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

More about Echo Blickenstaff

Similar Recipes

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?


  1. 5 stars
    This is a delicious chicken recipe. Will definitely be adding to my weeknight dinner rotation!

  2. My mother used to make “paprika chicken” and it was a big family favourite. This recipe is an improved version . Just follow the instructions and allow for variations in ovens and it will turn out fine. Personally, I always use a meat thermometer. Great recipe!

    1. Thank you for your comment! It’s always fun to find people who have similar family recipes. I’m happy you like this one!

  3. I was not happy with this recipe. I used thick breasts and they were not cooked in 35 minutes. I had lots of panko left over. Not sure if I will try this again.

    1. If you have extra thick chicken breasts, they will definitely need to cook longer. If you pound them flat they won’t take as much time.

  4. This recipe must be for 8 chicken breast halves.
    I had a lot of butter and bread crumbs with cheese wasted.
    Could easily halve the ingredients for 4 chicken breast halves.

  5. Do you use powdered parmesan cheese (like the Kraft stuff in the green can) or do you use shredded parmesan?