1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the flour, salt, and pepper. In another bowl, beat the eggs with milk. In a third bowl, mix the Parmesan cheese with the breadcrumbs.
3. Coat each chicken breast in the flour, then dip it into the egg mixture, and finally press it into the breadcrumb mixture until thoroughly coated.
4. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on each side, about 3-4 minutes per side. Transfer the chicken to the prepared baking sheet and bake in the oven for 20 minutes, or until cooked through.
5. While the chicken is baking, prepare the sauce. In the same skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
6. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, oregano, and thyme. Let the sauce simmer gently until it thickens, about 5-7 minutes.
7. Once the chicken is done, serve it hot with the creamy garlic sauce drizzled over the top. Garnish with chopped parsley for a fresh finish.

One tip I’ve learned from my years in the kitchen is to always taste and adjust the seasoning of the sauce before serving. Every garlic clove has a different potency, and you might find you want a little extra salt or pepper to balance the flavors.