Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a large resealable plastic bag, combine the flour, salt, pepper, garlic powder, onion powder,

Smoked paprika, dried thyme, and dried oregano. Shake the bag to mix the ingredients well.

In a shallow dish, mix together the panko breadcrumbs and grated Parmesan cheese.

Drizzle the olive oil over the chicken breasts, coating them evenly.

Place one chicken breast at a time into the bag with the flour mixture. Seal the bag and shake it until the chicken breast is well coated. Remove the chicken breast from the bag and shake off any excess flour mixture.

Dip the floured chicken breast into the panko and Parmesan mixture, pressing lightly to ensure the coating adheres well.

Place the coated chicken breast on the prepared baking sheet. Repeat the process with the

Remaining chicken breasts.

Bake the chicken breasts in the preheated oven for 25-30 minutes, or until they reach an internal temperature of 165°F and the coating is golden brown and crispy.

Remove the chicken from the oven and let it rest for 5 minutes before serving.