The key to this dish lies in selecting the right ingredients—fresh, quality produce and good Parmesan cheese make all the difference. Growing up, my mom always emphasized simple ingredients that speak for themselves, and that’s exactly what this recipe celebrates. I love using baby potatoes for their tender skins and creamy centers, and fresh garlic because it gives the dish a bright, aromatic punch.

• 4 boneless, skinless chicken breasts
• 1.5 pounds baby potatoes, halved or quartered
• 4 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1 cup chicken broth (low sodium preferred)
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

If you’re looking for substitutions, Yukon gold potatoes work beautifully too, and if fresh Parmesan isn’t on hand, a good-quality pre-grated cheese will do in a pinch. For a dairy-free twist, you can omit the cheese and add a splash of coconut cream instead.