Instructions:
Step 1: Preheat oven to 400°F (200°C). Season chicken with salt, pepper, garlic powder, and Italian seasoning.
Step 2: In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken on both sides until golden brown, about 4–5 minutes per side. Remove and set aside.
Step 3: In the same skillet, add the halved baby potatoes cut-side down. Cook for 4–5 minutes until lightly browned.
Step 4: Transfer the skillet to the oven and roast for 15 minutes.
Step 5: Remove from oven, push potatoes to the side, and return chicken to the skillet.
Step 6: Add butter and garlic to the skillet and cook for 1 minute over medium heat. Pour in chicken broth, scraping up any bits from the bottom.
Step 7: Stir in heavy cream and Parmesan. Simmer for 5–7 minutes until sauce thickens slightly.
Step 8: Garnish with chopped parsley and serve warm.
Storage Information:
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. Not recommended for freezing as the cream sauce may separate.
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