The key to this dish lies in selecting the right ingredients that bring depth without fuss. Growing up in a small English town, I learned early on that fresh, quality ingredients make all the difference—especially when you’re keeping things simple. The garlic should be fresh and fragrant, and the Parmesan ideally freshly grated for that lovely nutty flavour. If you can find good-quality chicken thighs, they work beautifully here, but breasts are a fine alternative if you prefer leaner meat.

• 4 boneless, skinless chicken thighs (or breasts if preferred)
• 4 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 1 cup heavy cream or half-and-half (for a lighter option)
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

If you’re looking to tweak this recipe, swapping heavy cream for coconut milk adds a subtle sweetness and makes it dairy-free, while using Greek yogurt as a finishing touch can lighten the sauce up without losing creaminess.