Creamy Potato Chicken Skillet

1Season the chicken breasts (2) with garlic powder (1 teaspoon), paprika (1 teaspoon), salt, and pepper.

2Heat olive oil (1 tablespoon) in a skillet over medium heat.

3Add the seasoned chicken breasts (2) to the skillet and cook until browned on both sides. Remove and set aside.

4In the same skillet, add chopped onion (1) and bell pepper (1). Cook until softened.

5Add sliced mushrooms (1 cup) and cook until they release their juices.

6Peel and dice the potatoes (2) into small cubes.

7Add the diced potatoes (2) to the skillet and cook until slightly browned.

8Pour in chicken broth (½ cup) and simmer until the potatoes (2) are tender and cooked through.

9Return the chicken breasts (2) to the skillet.

10Stir in heavy cream (½ cup), dried thyme (½ teaspoon), and dried oregano (½ teaspoon). Simmer for a few minutes until the sauce thickens.

11Adjust seasoning with salt and pepper if needed.

12Serve the creamy potato chicken skillet hot and enjoy!