Preheat your oven to 400°F and adjust the rack to the upper third of the oven.

Slice the chicken breasts in half lengthwise to create four thinner pieces. Pat them dry using a paper towel, then season both sides with garlic powder, salt, and pepper.

Set up three bowls: one for flour, another for beaten eggs, and the last for mixing panko breadcrumbs with parmesan cheese and Italian seasoning. Combine the latter ingredients well.

In an oven-proof skillet, heat 2 tablespoons of olive oil over medium heat while you prepare the chicken.

Coat each chicken piece in flour first, dip it into the beaten eggs, and finally cover it with the breadcrumb mixture, shaking off any extra at each step. For a smoother process, try using one hand for wet ingredients and the other for dry. Press the chicken gently into the breadcrumbs to ensure they stick.

Add two pieces of chicken to the skillet and cook for about 2-3 minutes on each side until golden brown. Use tongs to flip them easily. Once cooked, move the chicken to a plate, adding the remaining tablespoon of olive oil to the skillet for the other two pieces.

After frying all the chicken, take the skillet off the heat and place all pieces back in. Transfer the skillet to the oven and bake for about 5 minutes or until the internal temperature reaches 165°F.

Serve hot and enjoy the crispy goodness!