Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with a paper towel. If they are too thick, place them between plastic wrap and pound them with a mallet until they are about ½ inch thick. This ensures even cooking.

Step 2: Set Up the Breading Station

1. In one shallow bowl, combine flour, salt, black pepper, garlic powder, onion powder, and paprika.
2. In another shallow bowl, whisk the eggs and milk together.
3. In a third bowl, mix Parmesan cheese and panko breadcrumbs.

Step 3: Bread the Chicken

1. Dredge each chicken breast in the flour mixture, ensuring it is lightly coated. Shake off any excess.
2. Dip the chicken into the egg mixture, making sure it is fully coated.
3. Press the chicken into the Parmesan-panko mixture, ensuring an even, thick coating.

Step 4: Cook the Chicken

1. Heat olive oil in a large skillet over medium heat.
2. Once hot, add the chicken and cook for about 4-5 minutes per side or until golden brown and crispy.
3. Transfer the chicken to a plate and tent with foil to keep warm.

Step 5: Make the Creamy Garlic Sauce

1. In the same skillet, melt the butter over medium heat.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the flour and cook for another 1-2 minutes to form a roux.
4. Gradually whisk in the chicken broth, ensuring no lumps form.
5. Pour in the heavy cream and stir until smooth.
6. Add Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
7. Simmer for 5 minutes until the sauce thickens.

Step 6: Combine & Serve

1. Return the cooked chicken to the skillet, spooning some sauce over the top.
2. Simmer for another 2 minutes to allow the flavors to meld.
3. Garnish with fresh chopped parsley and serve hot.