My hubby is embarrassed by how much he loves this dish, but it’s too good not to share

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### **Instructions**

**1. Roast the Potatoes:**
Preheat oven to 425°F (220°C). Toss potatoes with olive oil, Parmesan, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping once, until crispy and golden.

**2. Cook the Chicken:**
Season chicken with salt, pepper, and paprika. In a large skillet, heat olive oil and sear chicken until cooked through and browned on both sides. Remove and set aside.

**3. Make the Garlic Butter Sauce:**
In the same skillet, melt butter and add minced garlic. Sauté for 1–2 minutes until fragrant. Stir in chicken broth and simmer for a couple of minutes, scraping up any browned bits. Lower the heat, pour in cream, add thyme, and simmer until slightly thickened.

**4. Combine & Serve:**
Return the chicken to the skillet and coat with the creamy sauce. Let it simmer for a couple of minutes. Plate with crispy Parmesan potatoes and drizzle extra sauce on top. Garnish with parsley if you’re feeling fancy.

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### Why It’s So Addictive

This dish hits every craving: buttery, garlicky, creamy, crispy, savory—it’s all there. And it feels indulgent, but it’s surprisingly easy to whip up on a weeknight. That’s why my husband can’t help himself, and honestly? I don’t blame him.

### Final Thoughts

He might be a little shy about how much he loves it, but I’m not. This recipe deserves a spotlight—and once you try it, you’ll understand why it never makes it to leftovers in our house.

Go ahead and give it a try. Just don’t be surprised if your significant other starts sneaking bites straight from the pan too.

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