Preheat the oven to 400°F (200°C).

Pat the chicken dry and season with paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden.

Transfer the skillet to the oven and bake for 25–30 minutes, or until the chicken reaches 165°F (74°C).

While the chicken bakes, boil the potatoes in salted water for 15–20 minutes until fork tender. Drain well.

Mash the potatoes with butter, warm milk, heavy cream, salt, and pepper until smooth and creamy.

Melt the butter in a small saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant. Stir in parsley and lemon juice.

Brush the garlic butter over the cooked chicken just before serving.

Plate the chicken alongside a generous scoop of mashed potatoes and drizzle with any remaining garlic butter.