Preparing bone-in chicken thighs: the easiest way to remove the bone from chicken thighs is to simply snip them out with a pair of strong kitchen scissors. Just place the thigh skin side down on a chopping board and snip your way around the bone.

Chicken breasts: I also have used chicken breasts for this recipe before. Heat the olive oil in a large frying pan set over a medium heat. Once hot, add the chicken breasts (start with the skin side if using skin-on and cook for 7 minutes on each side – or until golden on the outside and cooked through on the inside. Remove from the pan and leave to rest on a clean chopping board.

Protein: you can swap the chicken thighs for a chicken breast if you prefer.

Cream: I always use double cream (heavy cream) but you could also use single cream and treat it in the same way.

Make it spicy: you could add the freshly chopped red chilli with the garlic or swap for a pinch of dried chilli flakes. Or use a chilli paste you have sitting in the cupboard.

Make it vegetarian: you can easily make this vegetarian by using vegetable stock and omitting the chicken. Check your parmesan is veggie friendly too.

If you want to halve the recipe: halve everything and continue.

What to do with leftovers: You can keep any leftovers in an airtight container in the fridge for 3-4 days. It is best eaten fresh but still good as leftovers.