1-First Step: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a baking dish with 1 tablespoon of olive oil. Pat the 4 chicken breasts dry with paper towels to help the coating adhere. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. This mise en place sets you up for smooth assembly.

2-Second Step: In a shallow bowl, beat the 2 large eggs until smooth. In another shallow bowl or plate, mix 1 cup grated Parmesan cheese, 1 cup panko breadcrumbs, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Stir well to distribute flavors evenly. For gluten-free adaptations, use certified gluten-free panko here.

3-Third Step: Dip each chicken breast into the beaten eggs, coating completely and letting excess drip off. Then press it into the Parmesan-breadcrumb mixture, covering all sides generously. Place coated chicken on the prepared baking sheet. Drizzle with the remaining 1 tablespoon olive oil for crispiness. Vegan tip: Coat tofu similarly with plant-based egg substitute.

4-Fourth Step: Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust turns golden brown. Flip halfway through for even browning if desired. Low-calorie version: Skip the oil drizzle and rely on the oven’s heat.

5-Final Step: Remove from the oven and let the chicken rest for 5 minutes. This keeps it juicy. Squeeze fresh lemon wedges over top for zing. Slice and serve with steamed veggies or a salad. Your crispy baked parmesan chicken is ready for the table.