Creating Creamy Herb Chicken with Roasted Potatoes is straightforward if you follow these easy steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Potatoes: In a bowl, toss the halved baby potatoes with olive oil, salt, pepper, and paprika. Spread them on a baking sheet in a single layer.
3. Roast the Potatoes: Place the potatoes in the preheated oven and roast for about 25-30 minutes, or until golden and tender.
4. Sear the Chicken: In a large skillet over medium-high heat, add a splash of olive oil. Season the chicken breasts with salt, pepper, and onion powder. Sear the chicken for 4-5 minutes on each side until golden brown.
5. Make the Sauce: Remove the chicken from the skillet and set it aside. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
6. Add Liquid Ingredients: Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
7. Add Herbs: Stir in the chopped thyme, rosemary, and parsley. Adjust seasoning with salt and pepper to taste.
8. Combine Chicken and Sauce: Return the chicken to the skillet, spooning the sauce over the top. Cover and let simmer for about 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
9. Finish Roasting Potatoes: While the chicken simmers, check on the potatoes. If they are not yet golden, leave them in the oven for a few more minutes.
10. Serve: Once the chicken is fully cooked, remove it from the heat. Serve the chicken alongside the roasted potatoes, drizzled with the creamy herb sauce.