Start by patting chicken breasts dry with paper towels – this helps you get that nice golden crust later. While you’re doing this, let the chicken come to room temperature for about 20 minutes, which helps it cook more evenly.

Mix together 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1 tablespoon Italian seasoning in a small bowl. Season both sides of the chicken breasts generously with about half of this mixture, saving the rest for the potatoes.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. You want the pan hot enough that a drop of water sizzles when it hits. Add the chicken breasts and cook for 5-7 minutes on each side. You’re looking for a deep golden-brown color and the chicken should release easily from the pan when it’s ready to flip. Transfer to a plate and tent with foil.

In the same pan (don’t clean it – those brown bits are flavor!), add 4 tablespoons of butter and let it melt. Add your halved baby potatoes cut-side down. Sprinkle with the remaining seasoning mixture. Cook for about 5 minutes until the cut sides are golden brown and crispy.

Reduce heat to medium-low, add the minced garlic and another 2 tablespoons of butter. Stir everything around so the garlic doesn’t burn – you’ll smell its fragrance after about 30 seconds. Add 1/4 cup water to the pan and cover with a lid. Let the potatoes steam for 15-20 minutes, or until you can easily pierce them with a fork.

Once the potatoes are tender, return the chicken to the pan and add the final 2 tablespoons of butter. Let everything heat through for 2-3 minutes, spooning the garlic butter sauce over the chicken.

Finish by squeezing fresh lemon juice over everything – this brightens up all the flavors. Sprinkle with chopped parsley and serve right from the pan. The sauce should be slightly thickened and glossy.