Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Pound each chicken breast to an even thickness of about 1.5 cm (0.6 inches) using a meat mallet or rolling pin. This helps the chicken cook evenly and stay tender.
Season the chicken generously with salt, paprika, garlic powder, and thyme. Let it sit for about 5 minutes to absorb the flavors.
Set up your dredging station: whisk eggs with a splash of water or milk in one shallow dish, and spread the seasoned panko breadcrumbs in another.
Dip each chicken piece into the egg mixture, ensuring it is coated all over. Let any excess drip off, then press it into the breadcrumbs, pressing gently to help the coating adhere.
Place the coated chicken cutlets onto the prepared baking sheet, spacing them out evenly. Lightly spray the tops with high-heat oil for extra crispiness.
Bake the chicken in the preheated oven for 15–20 minutes, flipping halfway through, until the crust is golden brown and crispy. You'll hear a gentle crackle as the coating crisps up.
Check the internal temperature of the chicken; it should reach 74°C (165°F). The crust should be deep golden and crunchy to the touch.
Remove from the oven and let rest for about 5 minutes. Squeeze fresh lemon juice over the chicken to add brightness and flavor.
Serve your crispy oven-baked chicken hot, paired with your favorite sides. Enjoy that satisfying crunch and juicy bite with every piece.
