1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper for easy cleanup.
2. In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Stir until evenly mixed.
3. Drizzle olive oil over the breadcrumb mixture and mix well. This helps create that golden, crispy crust once baked.
4. Pat the chicken breasts dry with paper towels. This step is crucial for the coating to stick well—something my Nonna Rosa always stressed when teaching me.
5. Press each chicken breast firmly into the breadcrumb mixture, coating all sides thoroughly. For extra flavor, press gently so the crumbs cling well.
6. Place the coated chicken breasts in the prepared baking dish, spacing them evenly.
7. Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown. Halfway through baking, spoon a little olive oil or melted butter over the tops for extra crispness.
8. Remove the dish from the oven and sprinkle shredded mozzarella cheese evenly over each chicken breast. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
9. Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley before serving. This brightens the dish beautifully and adds a fresh note that always reminds me of my mother’s touch.

One tip I swear by is to let the chicken rest for 5 minutes after baking. It helps the juices redistribute and keeps every bite tender and flavorful—a trick my grandmother taught me years ago while we stood side by side, waiting for the perfect moment to dig in.