Preheat your oven to 400°F (200°C).

Prepare a breading station with three bowls: one for beaten eggs, one for a mix of Parmesan and panko, and one for seasoned flour.

Season the chicken breasts with salt and pepper, then dredge each piece in the flour, dip it in the beaten eggs, and coat with the breadcrumb mixture.

In a skillet, heat olive oil over medium-high heat, then add the chicken breasts and cook for 4-5 minutes per side until golden brown.

Transfer the browned chicken to a baking dish and finish cooking in the preheated oven for 15-20 minutes until fully cooked.

In the same skillet, add minced garlic and sauté until fragrant, then pour in the heavy cream.

Let the cream simmer for a few minutes, then season with salt and pepper to taste.

Plate the chicken and generously drizzle the creamy garlic sauce over the top. Garnish with fresh parsley.