Preheat your oven to 350°F and lightly grease a 9x5 inch loaf pan with cooking spray. In a large mixing bowl, whisk together the milk and lightly beaten eggs until smooth, then add the panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper. Let this mixture sit for 2 to 3 minutes so the breadcrumbs can absorb the liquid and become softened.

Heat olive oil in a small skillet over medium heat. Add the minced garlic and sauté for exactly 1 to 2 minutes, stirring constantly until it becomes fragrant and just starts to turn golden at the edges. Remove from heat immediately to prevent burning. Pour the sautéed garlic and oil into your mixing bowl along with the chopped fresh parsley.

Gently add the ground chicken to the bowl and mix everything together using your hands or a large spoon until just combined. Stop mixing as soon as you no longer see dry ingredients or streaks of egg. Transfer the mixture to your prepared loaf pan and shape it into an even loaf about 2 inches tall, pressing down slightly to remove air pockets and create a uniform surface.

Combine the melted butter and garlic powder in a small bowl, then brush this mixture generously over the top of the meatloaf. Sprinkle with additional Parmesan cheese. Pour the chicken broth into the bottom of the pan around the meatloaf. This creates steam during baking and keeps the meatloaf moist while adding subtle flavor.

Bake for 65 to 70 minutes until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the center. The top should be deep golden brown with crispy edges, and you'll see the juices bubbling around the sides. Remove from the oven and let rest for 10 to 15 minutes before slicing. This resting period allows the proteins to relax and the juices to redistribute, preventing a dry, crumbly texture.