Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Pat chicken breasts dry with paper towels and season both sides with salt and pepper. This is the most important step for crust adhesion.

Set up a breading station with two shallow bowls. Whisk eggs in one bowl. Combine Parmesan, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper in the second bowl.

Dip each chicken breast in the egg mixture, let excess drip off, then press firmly into the breadcrumb mixture on both sides until well coated.

Arrange coated chicken on the prepared baking sheet and drizzle with olive oil. Bake for 25 to 30 minutes until the crust is golden brown and the internal temperature reaches 165 degrees F in the thickest part.

While chicken bakes, heat a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and simmer for 3 to 5 minutes, stirring occasionally, until slightly thickened. Do not let it boil rapidly. Season with salt and pepper.

Let chicken rest for 3 to 5 minutes. Drizzle creamy garlic sauce over each piece, garnish with fresh parsley, and serve immediately.