Begin by pounding boneless, skinless chicken breasts to an even thickness of about ½ inch.

Create a breading station with three shallow dishes: one for all-purpose flour, one for beaten eggs, and one for breadcrumbs.

Dredge the chicken breasts in flour, then dip them into the egg mixture, and press into the breadcrumb mixture.

Heat a large skillet over medium heat, add olive oil, and carefully add the breaded chicken, cooking for 5–7 minutes per side until golden brown.

Transfer cooked chicken to a wire rack to drain.

In the same skillet, reduce heat slightly, add butter, and sauté minced garlic for about 30 seconds.

Pour in heavy cream and chicken broth, simmering for 2–3 minutes to thicken.

Stir in grated Parmesan cheese, salt, and black pepper, cooking further until the cheese melts and the sauce thickens.

Serve the crispy chicken on a plate with the creamy garlic sauce and garnish with parsley, pairing with pasta or steamed vegetables.