In a shallow dish, mix together the Parmesan cheese, breadcrumbs, garlic powder, and dried oregano until evenly combined. Season each chicken breast on both sides with salt and black pepper.

Take one chicken breast at a time and press it into the Parmesan mixture, coating both sides thoroughly. Use your hands to press the coating firmly onto the surface so it adheres well. Set aside on a clean plate and repeat with remaining breasts.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the coated chicken breasts in the pan without crowding. Cook for 5 to 7 minutes on the first side without moving them, allowing a golden crust to form. Flip carefully and cook for another 5 to 7 minutes until the second side is golden and the internal temperature reaches 165°F. Remove chicken to a plate and tent loosely with foil.

Reduce heat to medium and add butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not browned.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3 to 5 minutes, stirring occasionally, until the sauce begins to thicken enough to coat the back of a spoon.

Stir in the remaining ¼ cup of Parmesan cheese, whisking until it melts completely and the sauce becomes smooth. Taste and adjust seasoning with salt and pepper if needed.

Return the chicken breasts to the skillet, spooning the creamy sauce over each piece. Let them warm through for a minute or two, then garnish with chopped fresh parsley before serving.