Step 1: Season the Chicken

1. Pat the chicken breasts dry with paper towels.
2. In a small bowl, mix garlic powder, Italian seasoning, paprika, salt, and black pepper.
3. Rub the seasoning mixture evenly over both sides of the chicken breasts.

Step 2: Cook the Chicken

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the chicken breasts and sear for 5–6 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.

Step 3: Roast the Potatoes

1. In the same skillet, add another tablespoon of olive oil.
2. Toss the halved baby potatoes with garlic powder, smoked paprika, chili flakes (if using), salt, and black pepper.
3. Place the potatoes cut-side down in the skillet. Cook over medium heat for 8–10 minutes, stirring occasionally, until they are golden and crispy.

Step 4: Make the Garlic Parmesan Sauce

1. Push the potatoes to one side of the skillet and melt the butter in the empty space.
2. Add the minced garlic and sauté for 1–2 minutes until fragrant.
3. Stir in the heavy cream, Parmesan cheese, chicken broth, Dijon mustard, and Italian seasoning. Mix well and simmer for 2–3 minutes until the sauce thickens slightly.

Step 5: Combine and Finish Cooking

1. Return the seared chicken to the skillet, nestling it among the potatoes.
2. Spoon the garlic Parmesan sauce over the chicken and potatoes. Cover the skillet with a lid and cook over low heat for 10–12 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F).

Step 6: Garnish and Serve

1. Sprinkle fresh parsley over the chicken and potatoes before serving.
2. Serve hot with crusty bread or a simple green salad on the side.