Preheat the oven to 400°F (200°C).

Prepare the chicken breasts by patting them dry and seasoning with salt and pepper.

In a shallow bowl, whisk the eggs until well beaten.

In another bowl, combine the grated Parmesan cheese and breadcrumbs.

Dip each chicken breast in the egg mixture, then press into the breadcrumb and cheese mixture to coat well.

Place the coated chicken breasts on a baking sheet lined with parchment paper and drizzle with olive oil.

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

Meanwhile, in a saucepan, add minced garlic and a tablespoon of olive oil over medium heat.

Add heavy cream to the saucepan and stir, bringing it to a gentle simmer.

Season the sauce with salt and pepper to taste, and let it thicken slightly.

Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.

Serve the chicken with the creamy garlic sauce drizzled on top, and garnish with chopped parsley.