1. Place the peeled and cubed potatoes in a large pot, cover with cold salted water, and boil for 15 to 18 minutes until fork tender.

2. Pat the chicken dry and season both sides with salt, black pepper, garlic powder, and paprika.

3. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden. Transfer to a plate.

4. Reduce the heat to medium, melt the butter in the same skillet, and cook the minced garlic for 30 seconds until fragrant.

5. Stir in the flour and cook for 1 minute, then slowly whisk in the chicken broth.

6. Add the heavy cream, Italian seasoning, dried parsley, dried thyme, and Parmesan cheese. Stir until the sauce is smooth and slightly thickened.

7. Return the chicken to the skillet, spoon the sauce over the top, and simmer for 8 to 10 minutes until the chicken is fully cooked.

8. Drain the potatoes and mash them with butter, warm milk, sour cream, and salt until smooth and creamy.

9. Spoon the mashed potatoes onto plates, top with the saucy chicken, and garnish with chopped fresh parsley before serving.