For the Chicken:

2 large boneless, skinless chicken breasts

½ cup grated Parmesan cheese

½ cup breadcrumbs (Panko or regular)

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

1 egg, beaten

2 tablespoons olive oil or butter for frying

For the Creamy Garlic Sauce:

2 tablespoons butter

4 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

1 tablespoon chopped fresh parsley (for garnish)

Prepare the Chicken: Butterfly the chicken breasts by slicing them in half horizontally to create four thin pieces.
Coat the Chicken: In a shallow dish, mix Parmesan cheese, breadcrumbs, garlic powder, salt, pepper, and paprika. Dip each chicken breast in the beaten egg, then coat with the Parmesan mixture, pressing lightly to adhere.
Cook the Chicken: Heat olive oil or butter in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
Make the Sauce: In the same skillet, melt butter and sauté the minced garlic for about 1 minute until fragrant.
Simmer the Sauce: Add heavy cream, chicken broth, Parmesan cheese, and Italian seasoning. Stir and let the sauce simmer for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
Combine & Serve: Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 2 minutes to meld flavors.
Garnish & Enjoy: Sprinkle with fresh parsley and serve warm over pasta, rice, or roasted vegetables.