The key to this dish lies in selecting the right ingredients—fresh spinach, good quality chicken breasts, and a touch of cream to make the sauce luscious. Growing up in southern England, I learned from my mum and grandmother how much flavor comes from using simple, quality components rather than complicated shortcuts. For this recipe, I always choose organic spinach if I can find it and skinless, boneless chicken breasts for ease. If you want to add a little twist, I sometimes swap half the cream for Greek yogurt to lighten it up without losing creaminess.

• 4 skinless, boneless chicken breasts (about 6 oz each)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 5 cups fresh spinach, roughly chopped
• 1 cup heavy cream (or substitute half with Greek yogurt)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh parsley, chopped, for garnish