The key to this dish lies in selecting the right ingredients—fresh, simple, and flavorful. I always opt for organic chicken breasts when I can find them, as I’ve noticed the taste difference is worth the small extra cost. For the sauce, fresh garlic and a good-quality cream really make it sing. I remember learning from my mom that the best dishes use ingredients you trust and love—it’s a philosophy I carry into every recipe I create.

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth (low sodium preferred)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon unsalted butter
• 1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
• Fresh parsley, chopped (for garnish)

Substitutions: For a lighter sauce, you can substitute half-and-half for heavy cream, though it won’t be quite as rich. If you’re avoiding dairy, coconut cream works surprisingly well and adds a subtle sweetness. Feel free to swap chicken breasts for thighs if you prefer a juicier cut.