Preheat your oven to 375°F (190°C). Lightly grease an oven-safe skillet or use a cast-iron pan.

In a medium bowl, whisk together the flour, grated Parmesan, garlic powder, onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Pat the chicken dry with paper towels. Dredge each breast in the flour mixture, pressing lightly so the coating adheres. Shake off excess.

Melt the butter in the skillet over medium heat until it foams.

Add the chicken and cook undisturbed until the first side is deep golden, about 5 minutes. Flip and brown the second side, another 4–5 minutes.

Transfer the browned chicken to a plate and set aside.

Reduce heat to medium-low. Add the minced garlic to the skillet and sauté until fragrant, about 30–60 seconds; don’t let it burn.

Pour in the heavy cream and add the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir and scrape up browned bits from the pan. Simmer 1–2 minutes until the sauce slightly thickens.

Return the chicken to the skillet and spoon sauce over each piece so they’re partially submerged.

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

Let the chicken rest 5 minutes to allow juices to redistribute, then serve hot with extra sauce spooned over.