Step 1

Heat the oven and prepare a baking pan. Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with heavy-duty aluminum foil.

Step 2

Mix together the Parmesan, breadcrumbs, and garlic powder. Place the Parmesan, breadcrumbs, and garlic powder in a small bowl and stir with a fork to combine.

Step 3

Coat the chicken in the crumb mixture. Coat the top of each chicken breast with about a teaspoon of olive oil. Sprinkle generously with the crumb mixture, then pat and press to make sure the coating sticks.

Step 4

Roast the chicken uncovered for 30 to 40 minutes. Roast the chicken breast uncovered for 30 to 40 minutes. I know that seems like quite the range, but smaller, thinner breasts cook more quickly. Start checking the chicken for doneness at about 25 minutes.

Step 5

Test for doneness. Insert a probe thermometer into the thickest part of the breast, probing from the side rather than the top if possible. Be sure to check every single breast before removing it from the pan to a plate to rest; you want an internal temperature of 165°F in the thickest part.

Step 6

Cool before serving. Cool the chicken for about 5 minutes before slicing and serving.