In a large skillet over medium heat, pour in the olive oil and let it warm up. Once heated, add the minced garlic to the skillet. Sauté for about a minute until the garlic is fragrant but be careful not to let it brown too much.

Add your diced chicken breasts to the skillet. Stir frequently and cook until they start to brown slightly, which should take about 5-7 minutes.

Remove the chicken from the skillet and set it aside. In that same skillet, pour in the chicken broth and heavy cream. Add shredded cheddar cheese and grated Parmesan cheese while stirring continuously until everything melts into a creamy sauce.

Sprinkle in dried thyme and dried rosemary, along with salt and pepper to taste. Let the mixture come to a gentle simmer.

Add your cubed potatoes into the sauce, stirring until they are well coated. Then return the browned chicken back into the skillet.

Transfer everything into a baking dish and pop this mixture into your preheated oven at 400°F (200°C) for about 25-30 minutes.

Let it cool for just a few minutes before garnishing with freshly chopped parsley.