Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Pat the chicken breasts dry with paper towels to ensure a crispier coating.

Set up a breading station with three shallow dishes: flour in the first, whisked eggs in the second, and a mixture of bread crumbs, garlic powder, salt, pepper, and Parmesan cheese in the third.

Dredge each chicken breast in flour, dip into the egg, and coat with the breadcrumb mixture, pressing gently to adhere.

Arrange the coated chicken breasts on the prepared baking sheet, ensuring they are spaced out evenly.

Bake in the preheated oven for about 25-30 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Meanwhile, melt the butter in a medium saucepan over low heat. Add the minced garlic and sauté until fragrant (1-2 minutes), being careful not to burn it.

Remove from heat and stir in lemon juice and zest. Optional: fold in chopped parsley for added freshness.

Once the chicken is cooked, drizzle the garlic butter sauce over each piece. Garnish with additional parsley and serve with lemon wedges on the side.