1️⃣ Prep the chicken:
Season each chicken breast generously on both sides with salt and pepper. Set up a dredging station with flour in one shallow dish, beaten eggs in another, and a mixture of Parmesan, garlic powder, and Italian seasoning in a third.

2️⃣ Coat the chicken:
Dredge each breast in flour (shake off excess), dip into egg, then press into the Parmesan mixture until evenly coated.

3️⃣ Cook the chicken:
Heat butter and olive oil in a large skillet over medium heat. Add the breaded chicken and cook 4–5 minutes per side, or until golden brown and cooked through (internal temp 165 °F). Remove to a plate and tent loosely with foil.

4️⃣ Make the garlic sauce:
In the same skillet, melt 2 tbsp butter and sauté garlic over medium-low heat until fragrant, about 1 minute (don’t let it brown). Pour in white wine or broth to deglaze the pan, scraping up browned bits. Let simmer 2–3 minutes to reduce slightly.

5️⃣ Add cream & cheese:
Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese and red pepper flakes (if using), stirring until sauce thickens, 2–3 minutes. Season with salt and pepper to taste.

6️⃣ Combine & serve:
Return chicken to the skillet, spooning sauce over the top. Let them reheat in the sauce for 1–2 minutes.

7️⃣ Garnish & present:
Sprinkle with chopped parsley and serve immediately—on its own or over pasta, mashed potatoes, or roasted veggies.