Set up three shallow bowls. In the first bowl, place the flour mixed with salt, pepper, and garlic powder. In the second bowl, beat the eggs. In the third bowl, combine Panko breadcrumbs, Parmesan cheese, Italian seasoning, and paprika.

Pat chicken breasts dry with paper towels. Dredge each breast first in the flour mixture, shaking off excess. Dip into the beaten eggs, then press firmly into the breadcrumb mixture, ensuring even coating on all sides.

Heat oil in a large skillet over medium-high heat. Add coated chicken breasts and cook for 5-7 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and heavy cream, stirring constantly. Bring to a simmer, then reduce heat and cook for 3-4 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth.

Return chicken to the skillet, spooning sauce over the top. Garnish with fresh parsley and serve immediately.