Preheat your oven to 400°F (200°C).

Place chicken breasts between two sheets of plastic wrap or parchment paper and pound to an even 1-inch thickness using a meat mallet or rolling pin.

Season both sides of the chicken generously with salt and pepper.

Set up a breading station: beaten eggs in one bowl; breadcrumbs and grated Parmesan combined in another.

Dip each chicken piece into the egg, letting excess drip off, then press firmly into the breadcrumb-Parmesan mixture to form a thick, even coating.

Arrange breaded chicken on a lightly greased baking sheet, spaced well apart to allow air circulation.

Bake on the middle rack for 25-30 minutes until golden brown and the internal temperature reaches 165°F (75°C).

For extra crispiness, broil for the final 2-3 minutes, watching closely to prevent burning.

While the chicken bakes, melt butter or heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and just golden — do not let it brown.

Pour in heavy cream, stirring continuously, and simmer for 5 minutes until slightly thickened. Season with salt, pepper, and optional crushed red pepper flakes.

Remove chicken from oven and let rest 3-5 minutes. Spoon creamy garlic sauce generously over each piece, garnish with fresh parsley, and serve immediately.