Preheat the oven to 375°F (190°C). Pat the chicken dry with paper towels. Season both sides with salt and pepper.

Set up three shallow dishes. In the first combine 1 cup flour with a pinch of salt and pepper. In the second whisk the eggs with 2 tablespoons water. In the third mix Panko, 1 cup Parmesan, and Italian seasoning.

Dredge each breast in flour, shaking off excess. Dip into the egg wash, coating evenly. Press into the breadcrumb mixture so the crust adheres. Repeat with all breasts.

Heat 4 tablespoons olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the chicken. Sear until golden, about 3 to 4 minutes per side.

Transfer the skillet to the oven and bake 20 to 25 minutes, or until an instant-read thermometer inserted at the thickest part reads 165°F (74°C).

While the chicken bakes, melt 4 tablespoons butter in a saucepan over medium heat. Add the minced garlic and cook about 1 minute until fragrant; do not brown the garlic.

Whisk in 2 tablespoons flour and cook 1 minute to form a light roux. Slowly whisk in 1 cup chicken broth and 1 cup heavy cream. Continue whisking until smooth and slightly thickened, about 5 to 7 minutes.

Remove the sauce from heat. Stir in 1/2 cup grated Parmesan until it melts and the sauce becomes silky. Taste and season with salt and pepper if needed.

Remove the chicken from the oven. Spoon the garlic cream sauce over each breast and sprinkle with chopped parsley. Serve immediately.