Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a shallow dish, combine flour, garlic powder, Italian seasoning, salt, and pepper. In another dish, beat the eggs. In a third dish, mix breadcrumbs and Parmesan cheese.

Dip each chicken breast first in the flour mixture, then in the beaten eggs, and finally in the breadcrumb mixture, pressing to adhere.

Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for 4-5 minutes on each side until golden brown. Transfer the chicken to the prepared baking sheet.

Bake the chicken in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is baking, prepare the garlic sauce. In the same skillet used for the chicken, add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer for about 5 minutes until slightly thickened. Season with salt and pepper to taste.

Once the chicken is done, remove it from the oven and drizzle the garlic sauce over the top. Garnish with fresh parsley before serving.