Instructions:
step 1 Preheat the oven to 400°F (200°C).
step 2 Toss the baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until golden and tender.
step 3 Season chicken pieces with salt, pepper, and Italian herbs.
step 4 Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
step 5 Add chicken and sear for 5-6 minutes, turning to brown all sides. Remove and set aside.
step 6 In the same skillet, add remaining 2 tablespoons of butter and minced garlic. Sauté for 30 seconds.
step 7 Pour in chicken broth, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes.
step 8 Reduce heat to low and stir in heavy cream and Parmesan cheese. Simmer for 3-4 minutes until slightly thickened.
step 9 Return chicken to the skillet and simmer in the sauce for another 5-7 minutes, or until chicken is cooked through.
step 10 Sprinkle with chopped parsley and serve hot with the roasted baby potatoes.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce. Potatoes can be reheated in the oven or air fryer for best texture.
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