Start by seasoning your chicken generously with salt, pepper, paprika, and onion powder. In a large oven-safe skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken and sear for about 4–5 minutes per side until golden and cooked through. Remove the chicken and set aside.

In the same skillet, melt the remaining butter and sauté the garlic until fragrant, about 30 seconds. Add the heavy cream, Italian seasoning, and grated parmesan cheese. Stir continuously until the sauce is smooth, creamy, and slightly thickened. Taste and adjust seasoning as needed.

Meanwhile, toss your halved potatoes in a bowl with a little olive oil, salt, and pepper. Nestle them into the sauce, cut side down. Add the seared chicken back to the pan on top of the potatoes. Carefully transfer the skillet to a preheated oven at 400°F (200°C) and roast for about 25–30 minutes, or until the potatoes are tender and the sauce is bubbling.

Once done, remove the skillet from the oven and let it rest for a few minutes. Finish with a generous sprinkle of chopped fresh parsley for color and brightness. Serve immediately and watch everyone dive in.