Preheat oven to 400 degrees. Spray a 9x13 nonstick baking dish with nonstick cooking spray.

Bring a pot of water to a boil and cook the potatoes until they are fork tender. Scoop out potatoes with a slotted spoon and set aside to cool on a baking pan.

Into the same boiling water, add the broccoli and boil for 2 minutes to blanch. Drain broccoli and pat dry.

Drizzle potatoes with ¼ cup olive oil and toss them to coat. Use the underside of a measuring cup to smash potatoes. Sprinkle on the seasoning and bake for 40-45 minutes or until crispy. Leave the oven on.

In a skillet over medium-low, add 2 tablespoons olive oil and add the seasoned chicken. Cook about 4 minutes, flip once, reduce heat to low and add butter, onion and garlic. Saute until chicken is cooked through, about 4-5 minutes. Transfer to chicken and onions into a 9x13 baking dish.

In the same skillet over medium, add the butter and minced garlic. Saute until fragrant then add in the white wine. Bring mixture to a low boil and simmer until the wine reduces by half.

Add in heavy cream and bring to a low boil. Simmer until it thickens, about 5-7 minutes. Remove from the heat and add the pepper, parmesan and whisk until incorporated. Taste and add salt if needed - remember the potatoes and chicken also have salt, so don't overdo it.

To the chicken, add in potatoes and broccoli into the 9x13 baking dish. Stir to evenly distribute ingredients. Top with cheese and pour over the creamy garlic parmesan sauce. Bake uncovered for 15 minutes or until warmed through and cheese is melted.