1. Start by heating the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.

2. In the same skillet, add a bit more oil if needed. Sauté the minced garlic for 1 minute, then add the cubed potatoes. Cook the potatoes for 5-7 minutes, stirring occasionally, until they’re lightly golden.

3. Pour in the chicken broth and heavy cream, then stir in the dried thyme and rosemary. Bring the mixture to a simmer, cover the skillet, and cook for 10-12 minutes, or until the potatoes are tender.

4. Stir in the shredded cheddar and grated Parmesan cheese until they’re melted and the sauce is creamy. Return the cooked chicken to the skillet and mix everything together, cooking for an additional 2-3 minutes until the dish is hot and well-coated.

5. Sprinkle the dish with the chopped fresh parsley and serve it warm, straight from the skillet. Enjoy this high-protein, creamy, and cheesy chicken and potato masterpiece!