Prep the oven and pan: Preheat your oven to 425°F (220°C). Line a sheet pan with foil or parchment and place a wire rack on top. Lightly oil the rack to prevent sticking.

Flatten the chicken: Place each chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet or rolling pin until they’re an even 3/4–1 inch thick. This ensures fast, even cooking.

Season the chicken: Pat the chicken dry. Sprinkle both sides generously with salt and black pepper.

Make the garlic butter: In a small bowl, mix the melted butter, minced garlic, and mayonnaise until smooth. This becomes your flavorful “glue.”

Mix the coating: In a shallow bowl, combine panko, Parmesan, Italian seasoning, smoked paprika, red pepper flakes (if using), and olive oil. Toss until the crumbs look lightly moistened.

Coat the chicken: Brush the garlic butter mixture over both sides of each chicken breast. Press into the Parmesan-panko mixture, coating well and pressing so it adheres. Place on the wire rack.

Bake: Bake for 18–22 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C). The coating should be golden and crisp.

Optional broil: For extra crunch, broil on high for 1–2 minutes. Watch closely so it doesn’t burn.

Rest and garnish: Let the chicken rest for 3–5 minutes. Sprinkle with chopped parsley and serve with lemon wedges for a fresh finish.

Serve: Plate with your favorite side: roasted vegetables, a crisp green salad, or simple buttered pasta with a sprinkle of extra Parmesan.