This Paprika and Parmesan Chicken is so tender and flavorful it doesn’t need any kind of sauce. So crispy it could almost pass for fried chicken!
Like our Creamy Bowtie & Asparagus Pasta, this Paprika & Parmesan Chicken was served at our wedding luncheon a few years ago. I remember having a little taste of it at the luncheon and wanting to dive in face-first and finish mine and everyone’s around me (both because I was starving and because it was THAT good)… I refrained only because I was wearing all white and I didn’t want to burst out of my dress just yet lol. ANYWAY– We STILL have people raving about how good it was and asking for the recipe!
We make this several times throughout the year but we make it a point to make it every year on or around our anniversary (around here we call it “Anniversary Chicken”). It is a meal we always look forward to! I have also made this for several large family and church events and it always gets devoured. You can make a lot of it and it stays well in warmers. The best thing about this chicken is that it is SO EASY. The prep-time is seriously a matter of minutes and it always turns out perfectly!
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This chicken is so tender and flavorful it doesn’t need any kind of sauce or gravy. To make it more “kid friendly” we have oftentimes cut the chicken into strips before breading and served it with roasted potatoes and/or steamed veggies. You will love how tender and juicy it always comes out. It could almost pass for fried chicken! To get the full experience, serve with Creamy Bowtie & Asparagus Pasta (click HERE).
Anniversary Paprika Chicken
- 4 boneless skinless chicken breast halves
- 1/2 c. Parmesan cheese
- 1 1/2 c. Italian bread crumbs you can also use Panko bread crumbs and add Italian seasoning
- 1 1/2 cubes 3/4 cup melted butter
- Paprika
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Combine Parmesan cheese with breadcrumbs. 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!
Larissa says
Do you use powdered parmesan cheese (like the Kraft stuff in the green can) or do you use shredded parmesan?
Erica says
Yes, I use the powdered kind.. it blends with the breadcrumbs better. 🙂
Chris Urlacher says
Looks amazing! We are making this tonight!
Pat Rose says
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.
Grandma says
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.
Erica says
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.