This meal was great and quick, so in my opinion, double bonus! Found the chicken recipe here http://www.momdot.com/lemon-butter-chicken/ and the potato recipe here http://www.momontimeout.com/2015/09/oven-roasted-herb-and-garlic-parmesan-potatoes/. It took about 35 minutes including prep.
Start by preheating your oven to 375 degrees. Cut about 1 lb Yukon gold potatoes into bite size pieces (if you get baby Yukon golds you can cut them in half and they look cute, but I just got regular ones) then put in a medium bowl. In a small bowl, combine 1 1/2 tsp fresh rosemary, 1 1/2 tsp fresh thyme, 1/2 tsp salt, 1/2 tsp garlic powder, 1/4 C Parmesan cheese freshly grated (I used dry herbs instead of fresh and it was still fantastic). Drizzle olive oil over the potatoes and toss to coat, then sprinkle the seasoning and cheese mixture over the potatoes and toss to coat. Spread out into a single layer on a baking sheet (rimmed preferred), and bake for about 20 – 30 minutes.
While this is baking, slice 2 chicken breasts into strips. Season with salt, pepper, and paprika. In a large skillet, melt 1 1/2 tbsp butter. Add the chicken and cook on both sides till cooked through (about 5-7 minutes per sideif you cut them like mine). While that is cooking, mince 3 cloves of garlic (should have about 2 tbsp), shred 1/4 C Parmesan cheese, juice half a lemon (should have about 2 tsp lemon juice), grab dried thyme (or Fresh if you have it), pour 1/2 C heavy cream and set aside, and pour 1 C chicken broth and set aside. Once the chicken is done, set aside on a plate. Add 1 1/2 tbsp butter to the skillet to melt. Once melted, add garlic and stir for about 30 seconds till fragrant. Add chicken broth, Parmesan cheese, lemon juice, and 1/2 tsp thyme. Stir it al together getting all he yummy brown bits off the bottom, and let it come to a bubble. Then add the heavy cream and stir or whisk often. Cook till the sauce becomes creamy (about 5 minutes). Once sauce is creamy, add the chicken back the the sauce, turn to coat, and let it heat the chicken till the potatoes are done (should be about this time, but might need a few extra minutes).
Serve up the chicken, drizzled (or smothered depending on your personality) with the sauce and the potatoes on the side. The potatoes are also good with the sauce… Enjoy!