Ingredients 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• 3/4 cup finely grated Parmesan cheese (plus extra for serving, optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning (or dried oregano and basil)
• 1/2 teaspoon smoked paprika (optional but great)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil (plus a little more for the pan)
• 2 large eggs (or 1/2 cup buttermilk as an alternative)
• 1/2 cup all-purpose flour (for dredging)
• Lemon wedges, for serving
• Fresh parsley, chopped (optional garnish)

Method

1. Preheat and prep the pan. Heat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil, then lightly oil it. A hot oven and a slick surface help the crust crisp up.
2. Even out the chicken. If the breasts are thick on one end, place them between two sheets of plastic wrap and gently pound to an even 1/2–3/4 inch thickness. This helps them cook evenly and stay juicy.
3. Set up your dredging station. Put flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, mix panko, Parmesan, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, pepper, and 3 tablespoons olive oil. The oil mixed into the crumbs is key for a golden crust.
4. Season the chicken lightly. Sprinkle both sides of the chicken with a pinch of salt and pepper. Don’t skip this; it seasons the meat itself, not just the coating.
5. Dredge, dip, and coat. Working one piece at a time, coat the chicken in flour (shake off excess), dip in egg, then press firmly into the Parmesan-panko mixture. Press on more coating to fully cover. Set on the prepared baking sheet.
6. Give it space. Make sure the chicken pieces aren’t touching. Crowding leads to steaming, which softens the crust.
7. Bake until golden and cooked through. Bake 18–22 minutes, depending on thickness. The crust should be deep golden and crisp. Internal temperature should reach 165°F (74°C).
8. Optional broil for extra color. If needed, broil for 1–2 minutes at the end, watching closely to avoid burning.
9. Rest briefly and finish. Let the chicken rest 3–5 minutes. Squeeze a little lemon over the top, add a sprinkle of Parmesan and parsley if you like, and serve.