Start by seasoning the chicken breasts with salt and black pepper on both sides.

Lightly dredge the chicken in all-purpose flour, shaking off any excess. This step helps create a crispy outer layer when frying.

In a large skillet, heat the olive oil over medium heat. Add the butter and let it melt, swirling the pan to coat evenly.

Add the chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add a bit more olive oil if needed, then sauté the minced garlic and chopped onion until they are soft and fragrant, about 2-3 minutes.

Add the halved cherry tomatoes to the skillet and cook for another 2 minutes, just until they start to soften.

Add the butter to the skillet with the sautéed garlic, onion, and tomatoes, letting it melt and mix with the juices in the pan.

Pour in the cooking cream and water, stirring to combine.

Season the sauce with Italian herbs, black pepper, and a pinch of salt. Stir in the cheese, allowing it to melt into the sauce, creating a creamy, rich texture.

Add the oyster sauce for an extra depth of flavor, stirring until everything is well combined and the sauce is smooth.

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

Let the chicken simmer in the sauce for about 5 minutes, allowing the flavors to meld together.

Once the chicken is fully heated through and the sauce has thickened to your liking, remove the skillet from the heat.

Garnish the dish with fresh herbs like parsley or basil if desired.

Serve the creamy chicken over pasta, rice, or with a side of vegetables or crusty bread to soak up the delicious sauce.