Pound the chicken breasts to an even thickness (about ½ inch) using a meat mallet or rolling pin. Season lightly with a pinch of salt and pepper so the meat is ready to take the coating.

In a shallow bowl, mix ½ cup grated Parmesan cheese, breadcrumbs, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper until well combined. In a separate bowl, beat the 2 eggs until smooth.

Dip each chicken breast in the beaten eggs, letting the excess drip off, then press the chicken into the Parmesan-breadcrumb mixture. Coat thoroughly and press gently so the crust adheres well.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C). Flip carefully to keep the crust intact; cook in batches if needed so the pan isn’t crowded.

While the chicken rests, make the creamy garlic sauce. In a small saucepan, melt 2 tablespoons unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in ½ cup grated Parmesan cheese and cook, stirring occasionally, until the sauce thickens slightly, about 4 to 5 minutes. Taste and season with salt and pepper as needed.

Plate the chicken and spoon the creamy garlic sauce generously over the top. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if desired. Serve hot with your favorite sides such as mashed potatoes, pasta, or steamed vegetables.