Start by patting the chicken breasts dry with paper towels, then season them generously with salt and pepper on both sides. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese and panko breadcrumbs.

Dredge each chicken breast in flour first, shaking off the excess. Next, dip it into the egg mixture, making sure it’s fully coated, and then press it into the Parmesan-panko mixture. Press down slightly to ensure the coating sticks. Repeat with all chicken breasts.

Heat the olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts (you may need to do this in batches if your pan isn’t large enough). Cook for about 3–4 minutes per side, until the coating is golden brown and crispy. Transfer the chicken to a plate and keep warm.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Stir in the chicken broth, scraping up any crispy bits from the pan (those are flavor gold!). Let it simmer for 2–3 minutes before adding the heavy cream. Stir well and let the sauce thicken slightly, about 3–4 minutes. Taste and season with salt and pepper as needed.

Return the chicken to the skillet, spooning some sauce over each piece to coat. Let it warm through for a minute or two. Garnish with fresh parsley if you like and serve with your favorite side dish—mashed potatoes, roasted veggies, or even a light salad are all great choices. Dig in and enjoy the crispy, creamy goodness!