Prep the chicken: Pat the chicken breasts dry. If they’re thick, slice them horizontally into cutlets, or pound to an even 1/2–3/4 inch thickness for quick, even cooking.

Make the marinade: In a bowl, whisk the Greek yogurt, 2 tablespoons Parmesan, garlic, lemon juice, lemon zest, 2 teaspoons of the olive oil, Dijon, Italian seasoning, paprika, onion powder, salt, and pepper.

Coat and rest: Add chicken to the bowl and toss to coat. Let it sit 10–20 minutes on the counter. If marinating longer (up to 8 hours), refrigerate and bring to room temperature for 15 minutes before cooking.

Choose your method: Oven-baked: Heat oven to 425°F (220°C). Line a sheet pan with foil or parchment and lightly oil it. Place chicken on the pan, sprinkle the remaining 1 tablespoon Parmesan over the tops, and drizzle the last teaspoon of olive oil. Bake 14–18 minutes until the thickest part reaches 165°F (74°C). Broil 1–2 minutes at the end for extra browning if desired.

Air fryer: Heat to 380°F (193°C). Lightly spray the basket. Arrange chicken in a single layer, sprinkle with Parmesan, and cook 10–12 minutes, flipping at the halfway mark, until 165°F internal temperature.

Pan-seared: Heat a large nonstick or cast-iron skillet over medium heat with 1 teaspoon olive oil. Cook 4–6 minutes per side, sprinkling the reserved Parmesan on the top side after flipping. Cover for the last minute for gentle finishing.

Rest and garnish: Transfer chicken to a plate and rest 5 minutes. Sprinkle with chopped parsley, extra Parmesan if you like, and a squeeze of lemon.

Serve: Pair with simple sides like steamed broccoli, roasted asparagus, a crisp salad, or cauliflower rice.