Chicken and Potatoes with Garlic Parmesan Cream Sauce

Preheat the oven to 400°F (200°C).
Place halved baby potatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, black pepper, paprika, dried thyme, garlic powder, and onion powder. Toss to coat evenly.
Arrange the seasoned potatoes around the edges of the baking sheet and place the chicken breasts in the center. Drizzle the chicken with the remaining 2 tablespoons of olive oil and season with salt and black pepper.
Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the potatoes are golden and tender.
While the chicken and potatoes are baking, prepare the sauce. In a skillet over medium heat, sauté minced garlic until fragrant.
Add chicken broth, heavy cream, and grated Parmesan cheese to the skillet. Stir continuously until the cheese is melted and the sauce is smooth.
Once the chicken and potatoes are done, pour the garlic Parmesan cream sauce over them.
Garnish with fresh parsley and serve hot.