I used thighs vs breasts and made it dairy-free and loved it. Substituted canned coconut "milk" full fat for the heavy cream and added nutritional yeast instead of parmesan cheese.
Following suggestions from others notes I added cumin, fresh rosemary, bullion, onions, mushrooms to the sauce part. I dissolved the bullion in the juices left after cooking the chicken. I cooked the onions & mushrooms in the juices first and then included the garlic, spices and followed the rest of the instructions. I'll definitely increase the veggies and sauce amount next time to stretch the chicken further. Served it over rice.
