1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.

2. In a mixing bowl, toss the halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, rosemary or thyme, salt, and black pepper.

3. Spread the potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, turning halfway through, until golden and crisp.

4. Season the chicken breasts with salt, black pepper, and the remaining 1 teaspoon garlic powder.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until golden and cooked through. Transfer to a plate.

6. Reduce heat to medium and add minced garlic to the skillet. Sauté for 1 minute until fragrant.

7. Pour in the chicken broth, stirring to scrape up any browned bits from the pan. Simmer for 2 to 3 minutes.

8. Stir in the heavy cream, Parmesan cheese, Dijon mustard, and Italian seasoning. Simmer for 3 to 5 minutes until the sauce thickens slightly.

9. Return the chicken to the skillet, spoon sauce over the top, and simmer for 2 to 3 minutes until heated through.

10. Serve the creamy garlic chicken hot with roasted baby potatoes and garnish with fresh parsley if desired.