Preheat your oven to 400°F (200°C) to achieve crispy texture.

Pound the chicken to an even thickness of about ½ inch.

Combine grated Parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper in a shallow dish.

Prepare dredging stations with flour on one plate and whisked eggs and milk on another.

Dredge each chicken breast in flour, then dip in egg mixture, and finally coat with the Parmesan breadcrumb mixture.

Heat 2 tablespoons of olive oil in a large skillet and sear the chicken for 3-4 minutes per side.

Transfer the skillet to the oven and bake for 15-20 minutes until cooked through.

In a saucepan, heat the remaining olive oil, sauté minced garlic, then stir in chicken broth and simmer.

Stir in heavy cream and simmer until sauce thickens.

Pour the garlic sauce over the baked chicken and sprinkle with fresh parsley.

Serve hot with your favorite sides.