1. 1. Prepare the Chicken: Start by cutting your boneless, skinless chicken breasts into uniform 1-inch pieces. This ensures even cooking. Pat the chicken dry with paper towels and season generously with salt and black pepper.

2. 2. Saute Aromatics: Heat the olive oil in a large skillet or pan over medium heat. Add the finely chopped onion and cook for 3-4 minutes until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3. Brown the Chicken: Add the seasoned chicken pieces to the skillet with the onions and garlic. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through. It doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce.

4. 4. Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the broth to a gentle simmer and let it cook for 2-3 minutes, allowing the flavors to meld and the chicken to finish cooking. The chicken should be opaque throughout.

5. 5. Create the Creamy Sauce: Reduce the heat to low. Stir in the whole milk ricotta cheese, grated Parmesan cheese, lemon zest, and fresh lemon juice. Mix gently until the ricotta is fully incorporated and the sauce is smooth and creamy. Do not boil the sauce after adding the ricotta, as it can curdle.

6. 6. Finish and Serve: Remove the skillet from the heat. Stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while warm.