I tried this for dinner last night, and WOW

Step 3: Cook the Potatoes

• In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter.
• Toss in the halved baby potatoes, cut side down.
• Cook for about 8–10 minutes, stirring occasionally, until they’re golden brown and fork-tender.
• Remove and set aside with the chicken.

Step 4: Make the Garlic Cream Sauce

• Lower the heat to medium and add the remaining butter.
• Stir in the minced garlic and sauté for about 1 minute, until fragrant (don’t let it burn).
• Pour in the chicken broth and scrape the bottom of the skillet to release all those flavorful bits.
• Stir in the heavy cream, Parmesan cheese, and Italian seasoning.
• Simmer for 3–4 minutes, stirring frequently, until the sauce thickens slightly.

Step 5: Combine and Finish

• Return the chicken and potatoes to the skillet.
• Spoon the sauce over them, letting everything simmer together for 2–3 minutes.
• Taste and adjust seasoning with extra salt and pepper if needed.

Step 6: Garnish and Serve

• Sprinkle with freshly chopped parsley for a burst of color and freshness.
• Serve hot straight from the skillet with crusty bread, rice, or a simple green salad.

The Final Verdict

When I tried this for dinner last night, I couldn’t stop raving about it. The chicken was juicy, the potatoes buttery, and the sauce… absolutely addictive. It’s the kind of dish that makes you close your eyes and savor every bite.

The best part? It all came together in just one skillet, making cleanup a breeze. Whether you’re cooking for family, friends, or just yourself, this dish will leave everyone saying “WOW.”

👉 Would you like me to also create a short social media caption version of this recipe (like a quick “viral recipe post” format) so you can share it easily?