1. Preheat your oven to 375°F (190°C).

2. Season chicken breasts with salt and pepper, then dredge lightly in flour.

3. In a large oven-safe skillet, heat olive oil and butter over medium-high. Sear chicken on both sides until golden brown. Remove and set aside.

4. In the same skillet, add a little more butter if needed and sautée mushrooms until tender. Add garlic and cook for 1 minute.

5. Deglaze with chicken broth, scraping the pan. Simmer to reduce slightly.

6. Stir in heavy cream and simmer until the sauce thickens.

7. Return chicken to skillet, spoon sauce over top, and cover each piece with shredded cheese.

8. Transfer skillet to the oven and bake for 15–20 minutes, until cheese is melted and chicken is cooked through.

9. Garnish with chopped parsley and serve hot.