Now, let’s get cooking! Follow these steps to bring this dish to life:

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 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 25-30 minutes, until golden and tender.
3. While the potatoes are roasting, heat the remaining olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian herbs. Cook the chicken in the skillet for 5-6 minutes on each side, until golden brown and cooked through. Remove from skillet and set aside.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer.
5. Stir in the grated Parmesan cheese, whisking continuously until the cheese has melted and the sauce is creamy.
6. Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for another 2-3 minutes to allow the flavors to meld.
7. Serve the chicken topped with the creamy Parmesan sauce alongside the roasted potatoes. Garnish with fresh parsley if desired.

A tip from my kitchen: Use a meat thermometer to ensure your chicken is cooked to perfection. It should reach an internal temperature of 165°F.