1-Preheat your oven: Start by preheating your oven to 425°F and lining a baking sheet with parchment paper for easy cleanup. This setup ensures your chicken gets that crispy edge without sticking.

2-Mix the butter and olive oil: First, in a shallow bowl, mix the butter, olive oil, and garlic powder, then microwave for 30 seconds until the butter melts. Whisk it all together for a flavorful base.

3-Prepare the breadcrumb coating: Next, in another bowl, combine the panko breadcrumbs, grated parmesan cheese, Italian seasoning, kosher salt, and ground pepper to create the crunchy coating.

4-Butterfly the chicken breasts: Now, butterfly the chicken breasts by slicing them horizontally to make thinner pieces this helps them cook evenly.

5-Coat the chicken: Dip each piece into the butter mixture, making sure it’s fully coated, then press it firmly into the breadcrumb mix on both sides.

6-Bake the chicken: Place the coated chicken on your prepared baking sheet and bake for 20 minutes, flipping halfway through, until it reaches 165°F inside.

7-Rest and garnish: Once it’s done, let it rest for a moment and garnish with chopped parsley or basil if you like. This method, as outlined in the directions, keeps the chicken moist and the crust golden.

8-Optional flavor boost: For added flavor, a splash of lemon juice can brighten things up, just like the tips suggest.