Preheat your oven to 375°F (190°C).

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

In a large oven-safe skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chicken breasts and sear for about 5-7 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced chanterelle mushrooms and sauté for 3-4 minutes until they are tender. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Reduce the heat to medium-low and pour in the heavy cream. Stir to combine, then add the grated Parmesan cheese and chopped thyme. Stir continuously until the cheese has melted and the sauce is smooth.

Return the chicken breasts to the skillet, spooning the creamy mushroom sauce over them.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Once cooked, remove the skillet from the oven and let it rest for a few minutes. Garnish with fresh chive blossoms before serving.