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Prep the chicken: Gently pound the chicken breasts to an even thickness. Soak them in buttermilk for at least 30 minutes, or overnight for extra tenderness.
In a bowl, combine breadcrumbs, Parmesan, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Coat each marinated chicken breast in the breadcrumb mixture until fully covered.
Cook the chicken: Warm olive oil and butter in a skillet over medium-high heat. Pan fry the coated chicken for 4–5 minutes per side until golden brown and crisp.
Transfer to a baking sheet and top each piece with mozzarella and Parmesan. Broil for 2–3 minutes, just until the cheese melts and the crust turns golden.
Make the garlic cream sauce: In a saucepan, melt butter and sauté the minced garlic until aromatic. Whisk in the flour to form a roux and cook for about a minute.
Slowly pour in the cream and chicken broth, whisking constantly. Stir in Parmesan and Italian herbs, then simmer until the sauce thickens. Add salt and pepper to taste.
Serve: Plate the chicken and generously spoon the creamy garlic sauce over the top. Finish with a sprinkle of fresh parsley for a touch of color and freshness.