Start by pounding the chicken breasts to an even 1.5-2 cm thickness using a meat mallet or rolling pin, then season generously with salt and pepper.
Combine the grated Parmesan cheese with a pinch of salt and pepper in a small bowl. This will be your coating mixture.
Heat a large skillet over medium heat and add the olive oil and butter. Once melted and shimmering, carefully place the chicken breasts in the pan.
Cook the chicken for about 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 75°C/165°F).
During the last 30 seconds of cooking, add the minced garlic to the pan and stir gently, letting it sizzle and become fragrant without burning.
Sprinkle the Parmesan mixture generously over each chicken breast, then cover the skillet for 1-2 minutes to melt the cheese into a cheesy, golden crust.
Remove the skillet from heat and let the chicken rest for about 3 minutes, allowing the juices to redistribute and the cheese to set slightly.
Finish by garnishing with chopped parsley or a squeeze of fresh lemon to add a bright, fresh contrast to the rich, cheesy chicken.
Serve hot, spooning any flavorful pan juices over the chicken for maximum savoriness.
