Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix well.
In another shallow dish, whisk together the eggs. Place the flour in a third shallow dish.
Take each chicken breast and dredge it in the flour, shaking off any excess. Dip it into the egg mixture, then coat it with the Parmesan breadcrumb mixture, pressing gently to adhere.
In a large oven-safe skillet, heat the olive oil and butter over medium heat. Once hot, add the coated chicken breasts and cook for about 3-4 minutes on each side, or until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
While the chicken is baking, prepare the garlic cream sauce. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the dried Italian herbs, if using, and season with salt and pepper to taste. Cook for 3-5 minutes until slightly thickened.
Once the chicken is done, remove it from the oven and drizzle the garlic cream sauce over the top. Garnish with chopped parsley before serving.
