Place chicken breasts between plastic wrap and pound to 3/4-inch thickness. Season both sides with salt and pepper. Let rest 10 minutes at room temperature.

Arrange three shallow dishes: first with flour, second with beaten eggs, third with panko breadcrumbs mixed with Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and pepper.

Dredge each chicken breast in flour (shake off excess), dip in beaten eggs (allow excess to drip off), then press firmly into breadcrumb mixture coating both sides completely. Let breaded chicken rest on wire rack for 5 minutes.

Heat olive oil in large skillet over medium-high heat until shimmering. Place chicken breasts in pan with space between each. Cook 5-6 minutes per side until deeply golden and internal temperature reaches 165°F. Transfer to wire rack and let rest.

In same pan over medium heat, melt butter. Add minced garlic and cook 30 seconds until fragrant. Whisk in flour and cook 1 minute.

Gradually add heavy cream and chicken broth, whisking constantly to prevent lumps. Cook 3-4 minutes until sauce thickens to coat back of spoon.

Remove sauce from heat. Stir in fresh Parmesan cheese and chopped parsley. Season with salt and pepper to taste. Serve chicken drizzled with garlic cream sauce.