Step 1: Prepare the chicken. Pat chicken breasts thoroughly dry with paper towels. If chicken breasts are very thick, you can pound them slightly to an even 1/2-inch thickness. Season both sides with salt and pepper.
Step 2: Set up your breading station. Place flour in a shallow dish. In a second shallow dish, whisk the eggs. In a third shallow dish, combine 1 cup Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, and Italian seasoning.
Step 3: Dredge the chicken. First, coat each chicken breast evenly in flour, shaking off any excess. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, press the chicken into the Parmesan-panko mixture, ensuring it's fully coated on all sides. Gently press the breading onto the chicken to help it adhere.
Step 4: Pan-fry the chicken. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering (a tiny piece of breading should sizzle immediately), carefully add the chicken breasts to the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 4-6 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside on a plate, tented with foil to keep warm.
Step 5: Make the creamy garlic sauce. In the same skillet (no need to clean), melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Step 6: Deglaze and simmer. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce the heat to low. Stir in the heavy cream and 1/4 cup grated Parmesan cheese. Continue to simmer gently, stirring occasionally, for 3-5 minutes, or until the sauce slightly thickens.
Step 7: Serve. Spoon the creamy garlic sauce generously over the crispy Parmesan crusted chicken. Garnish with fresh chopped parsley and serve immediately with your favorite sides.