1. Prepare the chicken: Start by patting the chicken pieces dry with paper towels. This helps them brown better. Season the chicken all over with salt and black pepper.

2. Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan. You might need to cook the chicken in two batches if your skillet isn’t large enough.

3. Sear the chicken: Cook the chicken for 3-4 minutes per side, until it’s golden brown and cooked through. The internal temperature should reach 165 F (74 C). Remove the cooked chicken from the skillet and set it aside on a plate.

4. Saute the garlic: Reduce the heat to medium. Add the minced garlic to the same skillet (no need to clean it) and cook for about 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

5. Deglaze with broth: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. This adds a lot of flavor to your sauce. Let the broth simmer for 2-3 minutes, allowing it to reduce slightly.

6. Combine and finish: Return the cooked chicken to the skillet. Stir in the grated Parmesan cheese until it melts and forms a light sauce that coats the chicken.

7. Serve immediately: Garnish with fresh chopped parsley, if desired, and serve hot.