Butterfly the chicken breasts and season both sides with salt and pepper.

Prepare a three-stage breading station: one bowl with flour, one with beaten eggs, and one with a mixture of Parmesan cheese, Panko, and garlic powder.

Dredge each chicken piece in flour, dip into the egg wash, and press firmly into the Parmesan mixture to ensure full coverage.

Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken and tent with foil.

In the same skillet, melt butter and sauté minced garlic for 60 seconds until fragrant.

Deglaze the pan with chicken broth, scraping up browned bits, then whisk in the heavy cream and oregano.

Simmer the sauce for 4-6 minutes until reduced by one-third and thickened to a nappe consistency.

Return the chicken to the skillet to coat with sauce or plate the chicken and ladle the garlic cream sauce over the top immediately.