Prepare the Chicken: Pat the chicken cutlets dry with a paper towel. This is crucial for getting a good sear. Season both sides generously with the salt and black pepper.

Sear the Chicken: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once shimmering, add the chicken cutlets in a single layer (work in batches if necessary to avoid overcrowding). Cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pan. Once it has melted, add the minced garlic and cook for about 1 minute, stirring constantly until fragrant. Be careful not to let it burn, as it will become bitter.

Build the Sauce Base: Sprinkle the dried thyme and rosemary into the pan and stir for another 30 seconds to toast the herbs. Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up all the delicious browned bits from the bottom. I find this step is absolutely essential for a deep, savoury sauce.

Make it Creamy: Let the stock simmer for 2-3 minutes to reduce slightly. Lower the heat and pour in the double cream, stirring to combine. Bring the sauce to a gentle simmer (do not boil) and let it cook for 3-4 minutes, until it begins to thicken.

Add the Cheese: Remove the pan from the heat and stir in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth. This is also the point where I taste the sauce and adjust seasoning if needed.

Bring it All Together: Return the seared chicken and any accumulated juices from the plate back into the pan with the sauce. Spoon some of the sauce over the chicken.

Final Simmer and Serve: Place the pan back over a low heat and let everything simmer gently for another 1-2 minutes, just to heat the chicken through. Garnish with the freshly chopped parsley and serve immediately.