Preheat your oven to 375°F (190°C).

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

In a shallow dish, combine the flour and half of the grated Parmesan cheese.

Dredge each chicken breast in the flour mixture, shaking off any excess.

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

In the same skillet, add the unsalted butter and let it melt over medium heat. Once melted, add the sliced garlic and cook until golden and crispy, about 2-3 minutes. Remove the fried garlic chips and set them aside on a paper towel.

Add the sliced mushrooms to the skillet and sauté until they are browned and tender, about 5 minutes. Stir in the chopped oregano and cook for an additional minute.

Return the chicken to the skillet. Pour the brown butter and mushroom mixture over the chicken breasts. Sprinkle the remaining Parmesan cheese on top.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Remove the skillet from the oven and let it rest for a few minutes. Garnish with fried garlic chips and fresh parsley before serving.