Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top if you have one.

In a shallow bowl, whisk the eggs and water until uniform. In a second shallow bowl, combine breadcrumbs, grated Parmesan, oregano, basil, garlic powder, onion powder, salt, pepper, and lemon zest.

Pat the chicken dry and season lightly with salt and pepper. Dip each breast first into the egg mixture, letting excess drip off. Then press into the breadcrumb mixture until fully coated, repeating for a thicker crust if desired.

Place the breaded breasts on the rack or parchment-lined sheet. Drizzle lightly with olive oil.

Bake for 18 to 22 minutes, flipping once halfway through if not using a rack, until golden and crisp and chicken reaches 165°F (74°C) at the thickest part.

Let the chicken rest for 5 minutes after baking. Squeeze fresh lemon juice and sprinkle with chopped parsley right before serving.