1. Preheat your oven to 425°F. Line a baking sheet with parchment paper for the fries.
2. Peel and slice the potatoes into even-sized fries. In a large bowl, toss them with 2 tablespoons of olive oil, garlic powder, onion powder, and a pinch of salt. Spread them in a single layer on the baking sheet.
3. Bake for 25-30 minutes, flipping halfway through, until they’re golden and crispy.
4. While the fries are baking, season the chicken breasts with salt, pepper, paprika, and thyme.
5. In a large skillet over medium-high heat, add olive oil. Once hot, add the chicken and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
6. In the same skillet, reduce the heat to medium and add butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.
7. Stir in the chicken broth, scraping up any brown bits from the pan, then add the heavy cream. Bring to a simmer.
8. Return the chicken to the skillet, and let it simmer in the sauce for about 10 minutes, or until cooked through.
9. Once the chicken is done, garnish with fresh parsley and serve alongside the golden fries.

Remember, cooking is as much about the journey as it is about the final dish. I’ve had plenty of nights where my fries were more “bronzed” than “golden,” but they tasted just as wonderful.