Place each chicken breast on a cutting board. Cover it with plastic wrap and gently pound it evenly. Aim for an even thickness. This helps the chicken cook quickly and stay juicy.

Add chicken to a bowl. Pour in olive oil and lemon juice. Add garlic powder, paprika, onion powder, oregano, salt and black pepper. Coat every piece well with the seasoning mixture.

Allow the seasoned chicken to rest for at least 10 minutes. This gives the flavors time to settle. You can also refrigerate it for several hours before cooking.

Preheat your oven according to the fries package directions. Spread the crinkle cut fries across a lined baking tray. Keep them in one layer for better browning and crispiness.

Bake the fries until golden and crisp. Turn them halfway through cooking. Avoid overcrowding the tray. Extra space allows hot air to circulate around every fry evenly.

Place a large skillet over medium-high heat. Add the remaining olive oil and butter. Let the butter melt completely. The pan should be hot before adding the chicken.

Place the chicken steaks into the hot skillet. Cook for about 5–7 minutes per side. Avoid moving them too often. Cook until golden outside and fully cooked inside.

Use a food thermometer to check the thickest part of the chicken. It should reach 165°F or 74°C. This ensures the chicken is safely cooked without becoming overly dry.

Transfer the cooked chicken to a clean plate. Let it rest for about five minutes. Resting helps the juices settle, making every bite more tender and flavorful.

Place one chicken steak on each serving plate. Add a generous portion of crinkle cut fries. Sprinkle fresh parsley over the top. Serve immediately with your favorite dipping sauce.