Preheat your oven to 375°F (190°C).

Season the chicken breasts with salt and black pepper on both sides.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the black garlic paste and crushed black peppercorns, cooking for about 2 minutes until fragrant.

Pour in the heavy cream and bring to a gentle simmer, stirring continuously. Add the grated Parmesan cheese and mix until melted and smooth.

Return the chicken breasts to the skillet, spooning the sauce over the top to coat them well.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Remove from the oven and let rest for a few minutes. Garnish with chopped Italian flat-leaf parsley before serving.