Preheat oven to 400 degrees F.

Season chicken breasts with salt and pepper on both sides.

Set up a breading station by placing the flour, eggs (beaten), and panko bread crumbs mixed with Parmesan cheese, garlic powder, dried oregano, paprika, and cayenne pepper in three separate shallow dishes.

Dip each chicken breast into the flour, then the eggs, and finally the panko mixture, pressing the mixture onto the chicken to ensure it sticks.

Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for about 3-4 minutes on each side, until golden brown and crispy. Transfer to a baking sheet lined with parchment paper.

Bake chicken in the preheated oven for about 10-15 minutes, or until the internal temperature reaches 165 degrees F.

In the same skillet used to cook the chicken, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

Add heavy cream, chicken broth, lemon juice, and lemon zest, stirring to combine.

Let the mixture simmer for about 5-7 minutes, until it thickens and coats the back of a spoon.

Serve the chicken topped with the lemon cream sauce and garnished with chopped parsley, if desired.