In a large skillet, heat olive oil and butter over medium heat. – Add chicken breasts and cover with a lid. Cook for 8 minutes on each side or until cooked through to 165 degrees Fahrenheit in the thickest part of the chicken breast.
Saute the garlic in the same pan for a minute or until fragrant. Add the chicken brown and deglaze pan, scraping any bites stuck to the bottom of the pan with a wooden spoon.
Turn the heat to medium-low, then add the heavy cream and parmesan cheese to the skillet. Bring the sauce to a simmer for about 2 minutes, then season with red pepper flakes, thyme and oregano.