Step 1: Prepare your chicken. Pound chicken breasts to an even 1/2-inch thickness. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder.
Step 2: Set up a breading station. Place flour in a shallow dish. In another dish, whisk eggs. In a third dish, combine panko breadcrumbs and 1/2 cup finely grated Parmesan cheese.
Step 3: Dredge the chicken. First, coat each chicken breast thoroughly in flour, shaking off excess. Next, dip into the beaten eggs, letting any excess drip off. Finally, press firmly into the panko-Parmesan mixture, ensuring an even and complete coating on all sides.
Step 4: Cook the chicken. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add 2 chicken breasts (or as many as fit without overcrowding). Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature of 165
deathF / 74
deathC). Remove chicken to a plate and loosely tent with foil to keep warm. Repeat with remaining chicken, adding more oil if needed.
Step 5: Make the creamy garlic sauce. In the same skillet (drain off excess oil if needed, leaving about 1 tablespoon), melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Do not brown the garlic.
Step 6: Finish the sauce. Pour in the heavy cream and chicken broth. Bring to a gentle simmer, stirring frequently. Add 1/4 cup of grated Parmesan cheese and stir until melted and the sauce begins to thicken, about 3-5 minutes. Season with salt and pepper to taste.
Step 7: Serve. Return the cooked Parmesan-crusted chicken to the skillet with the sauce, or spoon the sauce generously over the chicken on individual plates. Garnish with fresh chopped parsley, if desired. Serve immediately with your favorite sides.