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Preheat your oven to 375°F (190°C). Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness (about 1 inch).
In a shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper. In another dish, beat the eggs. In a third dish, mix the breadcrumbs with the grated Parmesan cheese.
Dredge each chicken breast in the flour mixture, shaking off any excess. Dip it into the beaten eggs, then coat it in the breadcrumb and Parmesan mixture, pressing gently to adhere.
Heat a large oven-safe skillet over medium-high heat and add a bit of oil. Once hot, add the breaded chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove from heat.
In a separate bowl, whisk together the heavy cream and mozzarella cheese. Pour the sauce over the browned chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the sauce is bubbly.
Garnish with chopped parsley and serve hot with your favorite sides.