Preheat your oven to 400°F (200°C).

In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and sauté until fragrant, about 1 minute.

Add the diced chicken breasts to the skillet. Cook until they start to brown slightly, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the chicken broth, heavy cream, shredded cheddar, and grated Parmesan cheese. Stir until the cheese melts and the mixture is smooth.

Season the sauce with dried thyme, dried rosemary, salt, and pepper. Bring to a simmer, ensuring it does not boil over.

Incorporate the cubed potatoes into the sauce. Stir until they are well coated, then return the chicken to the skillet.

Transfer the mixture to a baking dish, ensuring even distribution of the chicken and potatoes.

Place the dish in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and the potatoes are tender.

Once done, remove from the oven and let it cool for a few minutes.

Garnish with fresh parsley before serving.