Preheat the oven to 400°F (200°C).
In a shallow dish, combine the Parmesan cheese and breadcrumbs.
In another dish, beat the eggs.
Place the flour in a third dish.
Season the chicken breasts with salt and pepper.
Dredge each chicken breast in flour, then dip in the beaten eggs, and finally coat with the Parmesan breadcrumb mixture.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
Meanwhile, in a small saucepan, heat a little olive oil over medium heat and sauté the minced garlic until fragrant.
Add the chicken broth and bring to a simmer.
Stir in the heavy cream and continue to simmer until the sauce thickens slightly.
Season the sauce with salt and pepper to taste.
Serve the chicken with the garlic sauce drizzled over the top and garnish with chopped parsley.
