Begin by placing the boneless, skinless chicken breasts into a resealable plastic bag.
Next, whisk together the buttermilk, minced garlic cloves, honey, kosher salt, and black pepper in a large bowl until well combined.
Pour the marinade over the chicken in the bag, making sure each piece is coated.
Seal the bag tightly, removing as much air as possible, and place it in the refrigerator to marinate for at least a few hours, or even overnight.
When you’re ready to bake, preheat your oven to 400ºF.
In a shallow bowl or plate, combine the panko bread crumbs, grated parmesan cheese, garlic powder, Italian seasoning, paprika, kosher salt, and black pepper.
Take the chicken out of the marinade, allowing any excess to drain off. Coat each piece thoroughly in the panko mixture.
Prepare a baking tray by placing a wire rack on top of it. Arrange the coated chicken on the wire rack with some space between them.
Lightly spray the chicken with cooking spray to promote browning.
Bake for 20 to 25 minutes, or until the juices run clear and the internal temperature reaches 165ºF.
Once done, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley.
