First Step: Prepare and Preheat
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a baking dish or cast-iron skillet. Gather all ingredients chicken breasts, melted butter, olive oil, garlic powder, garlic salt, panko breadcrumbs, grated Parmesan, Italian seasoning, salt, and pepper.

Second Step: Mix the Butter and Garlic
In a shallow bowl, combine melted butter, olive oil, garlic powder, and minced garlic if using. Briefly microwave if necessary to melt the butter, then whisk together until smooth.

Third Step: Prepare the Crust Mix
In another bowl, combine panko breadcrumbs, finely grated Parmesan cheese, Italian seasoning, kosher salt, pepper, and garlic salt if using. Mix well to evenly distribute flavors.

Fourth Step: Prepare the Chicken
Butterfly or pound the chicken breasts to an even ¾ inch thickness for consistent cooking. Lightly season both sides with salt and pepper.

Fifth Step: Coat the Chicken
Dredge each chicken piece in the butter and olive oil mixture, ensuring full coverage. Then press both sides firmly into the Parmesan breadcrumb mix to create an even crust.

Sixth Step: Bake the Chicken
Place the coated chicken breasts onto the prepared baking sheet or skillet. For extra indulgence, sprinkle shredded mozzarella or provolone evenly over each piece. Bake for 20 minutes, flipping once halfway through baking for even crispiness.

Seventh Step: Enhance the Crust
If desired, broil the chicken for an additional 2–3 minutes at the end to crisp up the Parmesan crust further and melt the cheese topping. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).

Final Step: Garnish and Serve
Remove the chicken from the oven and let rest for a few minutes. Garnish with freshly chopped parsley or basil. Serve immediately with your favorite sides and a squeeze of fresh lemon juice for brightness.