Preheat your oven to 400°F (200°C).

Place the chicken breasts between plastic wrap and pound them to a 1-inch thickness.

Season both sides of the chicken with salt and pepper.

Set up a breading station: beat the eggs in one bowl and mix breadcrumbs with Parmesan in another.

Dip each chicken piece in the beaten egg, then coat it in the breadcrumb and cheese mixture, pressing to make sure it sticks.

Arrange the breaded chicken on a greased baking sheet, leaving space between each piece.

Bake the chicken for 25-30 minutes until it is golden brown and reaches an internal temperature of 165°F (75°C).

For extra crispiness, broil the chicken for 2-3 minutes, watching closely to avoid burning.

In a saucepan, melt the butter or heat the olive oil over medium heat.

Sauté the minced garlic until it is fragrant and golden, about 1-2 minutes.

Pour in the heavy cream and let it simmer for 5 minutes, stirring continuously.

Season the garlic sauce with salt, pepper, and optional red pepper flakes for a kick.

Serve the Crispy Parmesan Chicken hot, drizzled with the creamy garlic sauce. Garnish with chopped parsley.

To store leftovers, let the chicken cool completely before placing it in an airtight container and store in the refrigerator for up to 3 days.

If freezing, wrap each piece securely and store in the freezer for up to 3 months. Reheat in the oven to maintain crispiness.