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!
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:
- Creamed Peas and Potatoes
- Roasted Red Potatoes
- KFC Coleslaw Copycat
- Parmesan Garlic Grilled Potatoes
- Roasted Potatoes with Brussels Sprouts and Bacon
How to Make Paprika Parmesan Crusted Chicken
Ingredients
- 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
- 3/4 c melted butter
- Paprika
Instructions
- 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.