1. Sear chicken:

1. Pat chicken dry; season with salt and pepper.
2. Heat 1 tbsp oil in a large oven-safe skillet over medium-high heat.
3. Sear chicken 5–6 minutes per side until golden. Remove and set aside.

2. Roast potatoes:

1. Toss potatoes with remaining 1 tbsp oil, salt, and pepper.
2. Spread in same skillet; roast in 400°F (200°C) oven for 20–25 minutes until tender and golden.
   → Stovetop option: Boil potatoes 10 min first, then pan-sear 8–10 min until crisp.

3. Make cream sauce:

1. Return skillet to stovetop over medium heat. Melt butter.
2. Add garlic; cook 1–2 minutes until fragrant (don’t brown!).
3. Stir in broth, scraping up browned bits (that’s flavor!). Simmer 2 minutes.
4. Reduce heat to low. Stir in heavy cream, Parmesan, thyme, and optional cream cheese. Simmer 3–4 minutes until slightly thickened.

4. Combine & finish:

1. Return chicken to skillet; nestle into sauce.
2. Simmer 5–7 minutes until chicken is cooked through (165°F) and sauce coats the back of a spoon.

5. Serve:

💡 Pro Tips for Perfection:
✅ Use chicken thighs—they stay juicier in creamy sauces than breasts.
✅ Don’t boil the cream—gentle simmer prevents curdling.
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added broth + reduced-sodium Parmesan
→ Boost umami with 1 tsp mushroom powder + extra garlic
✅ Blood sugar friendly (you love this!):
→ Naturally moderate-carb (potatoes balanced by fat/fiber)
→ Add 1 tbsp chia seeds to sauce for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Swap potatoes for 2 lbs cauliflower florets + 1 zucchini, cubed
→ Roast veggies 20 min at 400°F before adding to sauce
→ Net carbs drop from 28g → 8g/serving
✅ High-protein boost (you love this!):
→ Add 1 cup white beans with broth (+7g protein/serving)
→ Top with fried egg (+6g protein)
✅ Make ahead: Sauce base keeps 3 days refrigerated. Reheat gently; add freshly cooked chicken/potatoes.

Prep Time & Nutrition (per serving):