preheat your oven to 350°F (180°C). In a shallow dish, mix together the panko bread crumbs, Parmesan cheese, parsley, rosemary, thyme, garlic powder, salt, and pepper.
In a separate shallow dish, beat the eggs. Dip each chicken breast in the beaten eggs, then coat in the bread crumb mixture, pressing gently to help it adhere.
Heat the olive oil in a large oven-safe skillet over medium heat. When the oil is hot, add the chicken breasts and cook for 3-4 minutes on each side, until they are golden brown.
Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is cooking, you can prepare the herb butter to top it off. In a small saucepan, melt 4 tablespoons of butter over low heat.
Add 2 tablespoons of chopped fresh parsley, 1 teaspoon of chopped fresh rosemary, and 1/2 teaspoon of garlic powder. Stir to combine and set aside.