Preheat oven to 375 degrees. Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season with salt, pepper, and Italian seasoning.

In a large oven safe skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and stir.

Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes until browned. Transfer chicken and potatoes to a plate and cover to keep warm.

In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute until fragrant.

Stir in chicken broth and Dijon mustard, then whisk in heavy cream, salt, and pepper. Cook until just bubbling.

Return chicken and potatoes to the pan, toss in the sauce, then transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.

Spoon Dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.