Crispy Parmesan Crusted Chicken that’s golden on the outside, juicy inside, and easy enough for a weeknight dinner.

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1. Preheat oven to 400°F and place rack in the top third.

2. Slice chicken in half lengthwise for four thinner pieces. Pat dry with paper towel, then season with garlic powder, salt, and pepper.

3. Set up breading station: flour in one bowl, beaten eggs in another, and a mix of panko, parmesan, and Italian seasoning in a third.

4. Heat skillet: Add 2 tablespoons of olive oil to an oven-safe skillet over medium heat.

5. Bread chicken: Coat each piece first in flour, then egg, then breadcrumb mixture. Press lightly so crumbs stick.

6. Pan-sear chicken: Cook 2 pieces at a time for 2–3 minutes per side until golden. Add remaining oil for the second batch.

7. Bake chicken: Return all pieces to skillet and transfer to oven. Bake 5 minutes or until internal temp reaches 165°F.

8. Serve hot: Enjoy immediately with your favorite sides.

Use a meat thermometer to avoid overcooking.

Don’t skip patting chicken dry—this helps the breading stick.

Fresh parmesan makes a big difference in flavor and texture.

Cook in batches to prevent overcrowding in the skillet.