Place chicken breasts between two pieces of plastic wrap and pound them to an even ½-inch thickness using a meat mallet or rolling pin to ensure even cooking and tender results.

Set up three shallow dishes. In the first dish, place flour seasoned with salt and pepper. In the second dish, beat the eggs. In the third dish, combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, and additional salt and pepper.

Dredge each chicken breast first in flour, shaking off excess. Then dip in the beaten eggs, allowing excess to drip off. Finally, press firmly into the Parmesan breadcrumb mixture until well coated on both sides.

Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside.

Reduce heat to medium and melt butter in the same skillet. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and chicken broth, stirring constantly. Bring to a simmer, then stir in Parmesan cheese and Italian seasoning. Cook for 2-3 minutes until sauce thickens slightly.

Return chicken to the skillet, spooning sauce over the top. Simmer for 1-2 minutes to heat through. Garnish with fresh parsley and serve immediately.