step 1 Preheat the oven to 425°F (220°C). Place quartered potatoes on a baking sheet, drizzle with 2 tablespoons olive oil, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
step 2 Roast potatoes for 25-30 minutes, flipping halfway through, until golden and crispy.
step 3 While potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken breasts with remaining salt and pepper.
step 4 Sear chicken for 5-6 minutes per side until golden and cooked through. Remove from pan and set aside.
step 5 In the same skillet, reduce heat and add heavy cream, chicken broth, Parmesan cheese, and Italian seasoning. Stir until sauce thickens slightly.
step 6 Return the chicken to the pan and simmer in the sauce for 3-4 minutes, spooning sauce over the top.
step 7 Steam green beans for 4-5 minutes until tender-crisp. Season with a pinch of salt.
step 8 Slice the chicken and serve with roasted garlic potatoes and steamed green beans. Garnish with fresh parsley.
Storage and Reheating Tips.
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken and sauce gently on the stovetop or in the microwave. Re-crisp potatoes in the oven or air fryer. Steam green beans briefly in the microwave or on the stove before serving.
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