Gently pound the chicken breasts to an even thickness and season both sides with salt, pepper, garlic powder, and onion powder.

Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs. Coat each chicken breast in flour, dip it into the egg mixture, and then coat it in breadcrumbs.

Heat the olive oil and 3 tablespoons of butter in a large skillet over medium heat. Once melted and sizzling, add the chicken breasts and cook for 4–5 minutes on each side until golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken and set aside.

In the same skillet, melt the remaining 4 tablespoons of butter. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in chicken broth and lemon juice; simmer for 2–3 minutes. Add heavy cream and stir until sauce thickens slightly.

Place the cooked chicken breasts on a serving platter and pour the garlic butter sauce over the top. Garnish with fresh parsley and serve immediately.