Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
In another bowl, whisk the eggs until well beaten.
Dip each chicken breast into the egg mixture, allowing any excess to drip off, then coat it thoroughly in the Parmesan breadcrumb mixture. Place the coated chicken on the prepared baking sheet.
Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 3-4 minutes on each side until golden brown.
Transfer the seared chicken to the oven and bake for 15-20 minutes or until the internal temperature reaches 165°F (75°C).
While the chicken is baking, prepare the creamy garlic sauce. In the same skillet used for the chicken, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and Italian seasoning, stirring to combine. Let it simmer for 3-5 minutes until slightly thickened. Season with salt and pepper to taste.
Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the chicken topped with the creamy garlic sauce and garnish with fresh parsley.