Preheat your oven to 400°F (200°C).

Prepare the chicken breasts by patting them dry and seasoning with salt and pepper.

Set up a dredging station with three shallow bowls: one for the beaten eggs, one for a mixture of breadcrumbs, Parmesan, garlic powder, onion powder, salt, pepper, and paprika.

Dip each chicken breast first into the egg, letting any excess drip off, then coat in the breadcrumb mixture, pressing firmly to adhere.

Place the coated chicken breasts on a greased baking sheet lined with parchment paper.

Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

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

Garnish with chopped parsley if desired and serve hot.