Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)

• 1 lb baby potatoes, halved

• 2 tablespoons olive oil

• 3 tablespoons butter

• 4 cloves garlic, minced

• 1 teaspoon Italian seasoning

• ½ teaspoon dried thyme

• ½ teaspoon paprika

• 1 cup chicken broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• Salt and black pepper, to taste

• Fresh parsley, for garnish

Instructions:

1. Sear the chicken:
   Season chicken with salt, pepper, paprika, and half of the Italian seasoning.
   In a large skillet over medium-high heat, add olive oil and sear chicken for 4–5 minutes per side, until golden brown. Remove and set aside.

2. Cook the potatoes:
   In the same skillet, melt butter. Add halved baby potatoes and cook for 6–8 minutes, stirring occasionally, until lightly golden. Add garlic and cook for another 30 seconds.

3. Make the creamy sauce:
   Pour in chicken broth and heavy cream. Stir in Parmesan cheese, thyme, and the remaining Italian seasoning. Bring to a gentle simmer and cook for 2–3 minutes until the sauce slightly thickens.

4. Combine and simmer:
   Return the chicken to the skillet, nestling it among the potatoes. Spoon some sauce over the top.
   Cover and cook on low heat for 10–15 minutes, or until chicken is cooked through and potatoes are tender.

5. Serve:
   Garnish with fresh parsley and an extra sprinkle of Parmesan. Serve hot with the creamy sauce spooned over the top.