Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness of about ½ inch using a meat mallet or rolling pin. Season both sides with salt and pepper.

Set Up Breading Stations: In three shallow dishes, place flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan, garlic powder, and onion powder in the third.

Bread the Chicken: Dip each chicken breast into the flour, followed by the egg wash, and then coat evenly in the breadcrumb mixture. Set aside on a plate.

Cook the Chicken: Heat a large skillet over medium heat. Add the olive oil and butter. Once the butter melts and begins to bubble, add the chicken breasts. Cook each side for 4-5 minutes or until golden brown and crispy. Remove from skillet and set aside.

Prepare the Lemon Butter Sauce: In the same skillet, add chicken broth and lemon juice. Scrape up any bits left from the chicken. Stir in the heavy cream and simmer until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper.

Serve: Drizzle the lemon butter sauce over the crispy chicken breasts, garnish with fresh parsley, and serve with your choice of sides like mashed potatoes, roasted vegetables, or a salad.