1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with olive oil, rosemary, thyme, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
3. Roast the potatoes in the preheated oven for 20 minutes.
4. While the potatoes are roasting, prepare your chicken. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
5. In a large ovenproof skillet over medium heat, sear the chicken breasts in a bit of olive oil until golden brown on both sides, about 4-5 minutes per side.
6. Reduce the heat to low and pour the heavy cream over the chicken. Sprinkle the Parmesan cheese evenly over the top.
7. Once the potatoes have roasted for 20 minutes, remove them from the oven and carefully arrange them around the chicken in the skillet.
8. Place the skillet in the oven and bake for another 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly and golden.

This dish is all about that creamy, cheesy goodness mingling with the savory chicken and crispy potatoes. It’s a perfect example of how home cooking can be both simple and incredibly rewarding.