Prep the oven and pan: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it. High heat ensures a golden crust without drying the chicken.

Pound the chicken: Place chicken breasts between sheets of plastic wrap and gently pound to about 3/4 inch thick. Even thickness means even cooking and juicier results.

Season the chicken: Pat dry, then sprinkle both sides with salt and pepper. A dry surface helps the coating stick and crisp up.

Make the garlic butter: In a small bowl, combine melted butter, olive oil, minced garlic, and mayonnaise (or Greek yogurt). Stir until smooth. This mixture adds flavor and acts as a glue for the crust.

Mix the crust: In a shallow bowl, combine panko, Parmesan, Italian seasoning, smoked paprika, and red pepper flakes. Stir to evenly distribute the spices.

Set up a quick dredge: Whisk the egg in a separate shallow bowl. You’ll have three stations: seasoned chicken, egg wash, and crust mixture.

Coat the chicken: Brush each breast with the garlic-butter mixture. Dip lightly in the egg, letting excess drip off, then press into the Parmesan-panko mixture until fully coated. Press firmly to help the crust adhere.

Arrange on the pan: Place coated chicken on the prepared sheet, leaving space between pieces. Lightly mist or drizzle the tops with olive oil for extra crispiness.

Bake: Bake for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). The crust should be golden brown and the juices clear.

Optional broil: For a deeper color, switch to broil for 1–2 minutes at the end. Watch closely so it doesn’t burn.

Rest and garnish: Let the chicken rest for 5 minutes to lock in juices. Finish with chopped parsley and a squeeze of lemon for brightness.

Serve: Pair with roasted broccoli, a simple arugula salad, garlic butter noodles, or creamy mashed potatoes. Spoon any pan juices over the top.