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Preheat your oven to 375°F (190°C). Place the chicken breasts between two pieces of plastic wrap or parchment paper and pound them to an even thickness (about 1 inch) for even cooking. Season both sides of the chicken breasts with a bit of salt and pepper.
In one shallow bowl, whisk the eggs. In another shallow bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Dredge the chicken breasts in the flour, shaking off excess. Dip the chicken into the egg mixture, then coat with the Parmesan-breadcrumb mixture, pressing lightly to help the coating stick.
In a large oven-safe skillet, melt the butter over medium-high heat. Once the butter is melted and sizzling, add the chicken breasts and cook for 3-4 minutes per side, or until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
While the chicken is baking, make the creamy sauce (optional but delicious!). In a saucepan over medium heat, melt the butter and sauté the garlic for 1-2 minutes until fragrant. Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and season with salt and pepper. Simmer for 3-5 minutes until the sauce thickens slightly. Remove from heat.