Preheat your oven to 375°F (190°C).

In a small bowl, combine the saffron threads with 2 tablespoons of warm water to allow them to bloom. Set aside.

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

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, 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, add the minced garlic and sliced maitake mushrooms. Sauté for about 3-4 minutes, until the mushrooms are tender and browned.

Pour in the chicken broth and bring it to a simmer. Stir in the saffron mixture, heavy cream, and grated Parmesan cheese. Mix well until the cheese is melted and the sauce is creamy.

Return the seared chicken breasts to the skillet, spooning the mushroom sauce over the top.

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).

Once cooked, remove the skillet from the oven and let it rest for a few minutes.

To serve, plate the chicken with a generous amount of the mushroom sauce on top and garnish with fresh micro-basil.