Pat the chicken breasts dry using paper towels to remove excess moisture.
Season both sides of the chicken generously with salt, pepper, and dried Italian herbs.
Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat.
Place the chicken breasts in the pan and sear for six minutes per side until golden brown.
Remove the chicken from the skillet and set it aside on a warm plate.
Reduce the skillet heat to medium and add the remaining two tablespoons of butter.
Add the minced garlic to the skillet and sauté for one minute until fragrant.
Whisk in the parmesan cheese and a splash of hot water or chicken stock to form a glossy sauce.
Return the chicken to the pan and spoon the sauce over each breast until fully coated.