Preheat the oven to 425°F (220°C).

In a large mixing bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.

Roast the potatoes in the preheated oven for 25-30 minutes, or until crispy and golden brown, turning halfway through.

While the potatoes are roasting, season the chicken breasts with salt, pepper, and garlic powder.

In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the seasoned chicken breasts and cook for 6-7 minutes on each side until browned and cooked through. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.

Stir in the heavy cream, dried thyme, Dijon mustard, and grated Parmesan cheese. Mix well and let it simmer for another 5 minutes until slightly thickened.

Add the cooked chicken back to the skillet, spooning the creamy garlic sauce over the top. Cook for an additional 2-3 minutes to heat through.

Serve the creamy garlic chicken alongside the crispy roasted potatoes, garnished with fresh parsley.