Garlic Butter Chicken and Potatoes

0 Begin by washing the baby potatoes and cutting them in half. Mince the garlic and parsley, and cut the chicken breasts into 1-inch cubes.
1 In a large skillet, melt 1 tablespoon of butter over medium heat. Add the halved baby potatoes, cut side down, and cook for about 10 minutes, or until they are golden brown and fork-tender. Season with a pinch of sea salt and black pepper. Remove the potatoes from the skillet and set aside.
2 In the same skillet, melt another tablespoon of butter. Add the cubed chicken breasts and cook until browned and cooked through, about 8-10 minutes. Season with sea salt, black pepper, and oregano.
3 Push the chicken to one side of the skillet. Add the remaining tablespoon of butter to the empty side and let it melt. Add the minced garlic and cook for about 1 minute, until fragrant.
4 Return the cooked potatoes to the skillet, combining them with the chicken and garlic butter. Sprinkle with 2 tablespoons of minced parsley. Toss everything together until well coated and heated through, about 2-3 minutes.
5 Garnish with additional fresh parsley and serve hot.