In this simple recipe, chicken breasts are breaded, coated in paprika and Parmesan, and roasted until crisp and golden. Your entire family will adore the delicious dish that results from this unusual combination of ingredients.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 2 teaspoons paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 egg, beaten
- 2 tablespoons milk
- 4 skinless, boneless chicken breast halves
- ¼ cup butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
- Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
- Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 174 mg |
| Dietary Fiber | 1 g |
| Protein | 42 g |
| Saturated Fat | 10 g |
| Sodium | 644 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for supper tonight and my wife said it’s a keeper! I followed the recipe except baking it for 30 minutes was plenty.
Best chicken I have ever cooked in an oven. Just phenomenal. I added the suggested garlic powder for a bit more kick and double dredged. One chicken breast just for me too 40 minutes for a perfect bake. Thank you for this recipe – I’ll use this FOREVER
We hated this recipe. I keep looking at the directions to see what I did wrong and I can’t come up with anything. We won’t be making this again.
I made this for supper tonight. Really easy and delicious. I baked the breasts for 45min on a parchment lined baking sheet. Easy easy clean up. I will definitely be making this regularly.
It was so tasty! The only thing I did was add more Paprika. Loved every bite!
This chicken recipe is amazing. I cooked in in my air fryer. If you have the chance make it. You will not regret it.
Good recipe make it often
It was really good except I do not think it needs to bake for 1 hour 15 minutes It was beyond dry
This is a fairly easy, fool proof recipe that is very tasty. BUT, take note of the other reviews – do NOT cook this for the listed time. Boneless chicken does not take that long to cook and will be dry. I set my timer for 30 minutes and then judge from there. I sprinkled a little extra parm on the top and some fresh basil leaves then the melted butter. You do not need as much butter as suggested. I added a bit of cayenne pepper to the flour mixture, personal taste.
Really liked the flavoring of this chicken. Only addition I made was some garlic powder to the flour mixture. Definitely would recommend fresh grated Parmesan, which is what I used, verses the canister stuff. My chicken was done in 45-50 min and they were regular cut, not thin cut chicken.
This one has become a favorite. I substitute almond flour to reduce the carbs. The family loves it!
easy, kids liked it
This was the only recipe I could make with GF flour. GF bread crumbs get pricey. I subbed garlic for the paprika and used fresh parm reggiano mix. That’s what was available- we all loved it
Made this tonight as we are trying to eat more healthfully, my husband loves breaded fried chicken breast that I make with steamed broccoli n homemade cheese sauce(bechamel n Velveeta) was a hit n no grease in the kitchen! Thanks to reviewers who suggested less cooking time n more flavor! 45 mins was good n seasoning with garlic powder added flavor also! Thanks to all who really cook for real families with real food!
This was so amazing and easy! I could Ike’s it exactly like the original recipe.
Instead of Breasts, I used chicken tenders. Amazingly delicious and I’ll never bread a cutlet again! I adjusted the cook time as well to 45 minutes, perfection!
Agree with other reviewers. Used Pecorino romano and only baked 45 minutes which was perfect time. There was enough flour and egg mixture to make 8 breasts.
This recipe is perfect as is, but can be easily modified to your own tastes. I like to add a bit of heat by including some hot sauce in the egg dip and chili powder or chili flakes to the dry mix. The only other change I make is to cut the chicken breasts in half lengthwise for faster and more even cooking. I served this just tonight with the “pasta w fresh tomato sauce” from this site. Will go review that as 5 stars now as well!
This was very yummy. There was too much “dredge mixture” so next time I would cut the flour, cheese & spices in half. Aside from that, added some garlic powder & baked only 40 mins & it was yummy!
Very tasty! I made it solely with smoked paprika and it had some kick to it. Also I would cut back cooking time by maybe 10 minutes……it’s delicious
Made this according to recipe. It is THE BEST chicken Husband was going on about it after his 1st bite. Very easy. Has a nice crisp on the outside and super tender chicken. This is a keeper!!