Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.

In a shallow dish, mix the grated Parmesan, panko, garlic powder, paprika, a pinch of salt, and black pepper.

In another shallow bowl, beat the eggs with a tablespoon of water until frothy.

Dip each chicken breast into the egg, letting excess drip off, then press into the Parmesan-panko mixture until coated in an even, golden layer.

Heat the olive oil and 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Once shimmering, add the chicken and sear for 2–3 minutes per side until golden brown.

Transfer the skillet to the oven and bake for 8–12 minutes, depending on thickness, until the chicken reaches 165°F (74°C) internal temperature. Remove and tent with foil to rest for 5 minutes.

While the chicken rests, melt 3 tablespoons butter over medium heat in a clean skillet.

Add the minced garlic and sauté for 30–45 seconds until fragrant.

Pour in the chicken broth and scrape up any browned bits; let it reduce slightly for 1–2 minutes.

Stir in the heavy cream and Dijon mustard, if using. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.

Finish with lemon juice, salt, and pepper to taste.

Plate the chicken and spoon the creamy garlic sauce over each breast. Sprinkle chopped parsley and an extra pinch of Parmesan on top for a fresh finish.