Step 1: Make the Pan-Fried Potatoes
Heat frying oil in a skillet over medium heat.
Add sliced baby potatoes and fry until golden brown and crispy.
Remove from the oil and immediately season with rosemary, garlic powder, paprika, and salt.
Set aside. Thinly sliced potatoes will become extra crispy.
Step 2: Roast the Tomatoes
Preheat oven to 400°F.
Add cherry tomatoes and a whole garlic bulb to a casserole dish.
Drizzle with olive oil and season with Italian seasoning, red pepper flakes, salt, and black pepper.
Cover with foil and roast for 30 to 40 minutes until softened.
Add fresh basil and heavy cream.
Blend into a creamy sauce. For a thicker consistency, blend mostly the tomatoes and garlic without excess liquid.
Add a pinch of sugar if the sauce tastes too acidic. Stir in a little flour if needed to thicken further.
Step 3: Cook the Chicken
Slice the chicken breast and poke lightly with a fork.
Marinate with olive oil, garlic powder, paprika, oregano, salt, and black pepper for 30 minutes to 1 hour.
Using the same pan from the potatoes, cook the chicken over low heat until fully cooked and golden.
Step 4: Combine and Serve
Pour the creamy tomato sauce over the cooked chicken.
Serve hot with crispy seasoned potatoes on the side.