Preheat your oven to 400°F (200°C). Season the chicken breasts generously with salt and pepper.

Set up a dredging station with three shallow dishes: one with flour, one with the beaten eggs, and the third with a mixture of grated Parmesan cheese and breadcrumbs.

Coat each chicken breast first in flour, then dip it in egg, and finally cover it in the Parmesan-breadcrumb mixture.

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the coated chicken breasts.

Cook for 3-4 minutes on each side until they achieve a golden-brown color.

Transfer the skillet to your preheated oven and bake for another 15-20 minutes until the chicken is cooked through.

In a saucepan over medium heat, combine olive oil and unsalted butter.

Once the butter has melted, add garlic powder and sauté for about 30 seconds.

Pour in the heavy cream and let it simmer gently. Stir in the additional grated Parmesan cheese until the sauce thickens to your liking.

Season with salt and pepper to taste.

When the chicken is done, carefully remove it from the oven. Drizzle the creamy sauce over each chicken breast, and garnish with freshly chopped parsley.