Prep the Chicken:
Start by pounding the chicken breasts to an even thickness using a meat mallet. This ensures even cooking. Season both sides of the chicken breasts with salt and pepper.

Dredge the Chicken:
In one shallow dish, place the flour. In a second dish, beat the eggs. In a third shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, and oregano.

Dip each chicken breast first in the flour, then in the beaten eggs, and finally coat with the Parmesan-panko breadcrumb mixture. Press the breadcrumbs gently into the chicken to ensure it sticks well.

Cook the Chicken:
Heat olive oil and butter in a large skillet over medium heat. Once the oil is hot, add the breaded chicken breasts. Cook for 5-7 minutes per side, or until golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.

Make the Parmesan Cream Sauce:
In the same skillet, add the butter and let it melt. Add the garlic powder and crushed red pepper flakes (if using), then pour in the chicken broth and heavy cream. Stir to combine and bring to a simmer. Cook for 3-5 minutes, allowing the sauce to thicken slightly.

Stir in the grated Parmesan cheese and season with salt and pepper to taste. Continue to simmer for an additional 2-3 minutes until the sauce is creamy and smooth.

Assemble the Dish:
Place the cooked chicken breasts on plates and drizzle with the Parmesan cream sauce. Garnish with fresh parsley and extra grated Parmesan cheese, if desired.

Serve:
Serve your delicious Longhorn Steakhouse-inspired Parmesan Chicken with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad. Enjoy!