Preheat oven to 400°F. In a large bowl, toss halved baby potatoes with 2 tablespoons olive oil, garlic powder, dried rosemary or thyme, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet, cut side down. Roast for 30-35 minutes, flipping once halfway through, until golden and crispy.

While potatoes roast, pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and paprika.

Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Once butter stops foaming, add chicken and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside on a plate, tenting with foil.

Reduce heat to medium. Add minced garlic to the same skillet and sauté for 1 minute, stirring constantly, until fragrant. Do not let it brown.

Pour in chicken broth and scrape up browned bits from the bottom of the pan. Let simmer for 1 minute, then stir in heavy cream, Parmesan cheese, and Italian seasoning. Whisk until cheese melts and sauce is smooth.

Let sauce simmer gently for 3-5 minutes, stirring occasionally, until it thickens to a creamy consistency. Taste and adjust seasoning with salt and pepper.

Return chicken to skillet, spooning sauce over the top. Simmer for 2 minutes to heat through and let chicken absorb sauce flavors.

Serve creamy garlic chicken alongside roasted baby potatoes. Spoon extra sauce over chicken and garnish with fresh chopped parsley.