Instructions:
- Gently pound chicken breasts to an even thickness (about 3/4 inch) using a rolling pin wrapped in cling film. Season both sides generously with salt and pepper.
- Set up the breading station in three shallow dishes: Dish 1: Flour. Dish 2: Beaten eggs. Dish 3: Panko breadcrumbs mixed thoroughly with chopped thyme, parsley, and garlic powder.
- Coat the chicken: Dredge each breast lightly in the flour (shaking off excess), dip into the egg wash, and finally press firmly into the herb-breadcrumb mixture to ensure a thick, even coating on both sides.
- Preheat the oven to 400°F (200°C). Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat until shimmering. Carefully place the crusted chicken in the hot pan and sear for 2–3 minutes per side until the crust is a deep golden brown.
- Brush the tops of the seared chicken lightly with Dijon mustard.
- Transfer the entire skillet to the preheated oven. Bake for 12–15 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest in the pan for 5 minutes before slicing and serving.