1. Pat chicken breasts dry with paper towels. Season generously with salt and black pepper on both sides.

2. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the chicken breasts in the hot skillet. Sear for 6-8 minutes per side, until deeply golden brown and a crust has formed. Remove chicken from skillet and set aside.

3. While the chicken is searing, prepare the green beans: In a separate pan or on a baking sheet (if using the oven after chicken), toss green beans with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper. If using a pan, sauté for 8-10 minutes until tender-crisp. If roasting, roast at 200°C (400°F) for 10-12 minutes.

4. Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet where the chicken was cooked. Add the minced garlic and sauté for 1 minute until fragrant. Do not brown the garlic.

5. Pour in the chicken broth and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the grated Parmesan cheese until melted and smooth.